




LIBRARY OF CONGRESS.^ 

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UNITED STVTES OF AMERICA. 



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KRYR'S 



PRACTICAL. 



CANDY MAKER 



COMPRISING PRACTICAL RECEIPTS 



FOR THE MANUFACTURE OF 



Fine "Hand- Made" Candies, 



ESPECIALLY ADAPIEU FOR 



FINE RETAIL TRADE. 




;. FEB 20 I885/,->i ^ 



By G. V. Frye, 

Practical Candy Maker, 

Chicago, III. 



\\ V 



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4a> 



Entered according to Act of Congress in the year 1884, by G. V. FRYE, 
tlie Office of the Librarian of Congress, at Washington. 
Rights of Translation reserved. 



COPY-RIGHT SECURED. 
I authorize any lawyer, or other person, in the United States, to notify 
me should any one attempt to reprint the foregoing receipts I will pajt 
them, and all infringments will be prosecuted to the full extent of the law. 

G. V. FRYE 



PRESS OF E. J. DECKER, CHICAGO. 



PREFACE 



It is not my intention in presenting this volume to the 
trade to write a long, dry dissertation on Confectionery, but 
to give plain practical receipts for the manufacture of tine 
Hand-made Counter Goods, and as I make no pretensions 
to literary merit, I hope to disarm criticism. 

The work is the fruit of years of personal experience 
in the manufacture of fine candies, and though containing 
much, it does not pretend to teach all that a candy-maker 
should know; that must be learned by years of practice. 
Although not perfect, confectioners will find this little 
volume a useful one, if not invaluable. Its utility even to 
those who are skilled in the art of candy making appears 
to the writer to be great. But it is more especially de- 
signed for confectioners whose business does not justify 
their securing the services of skilled workmen. Many con- 
fectioners would be glad to exhibit to their customers a 
fine display of choice hand-made candies, knowing that by 
so doing they would soon increase their trade, but the 
wages of a good workman, in this line, are high, and he 
can not afford to keep one. The prices asked for the goods, 
by those that will wholesale them, make them too expensive 
to be practical, and at the same time the goods do not 
ship in good order, even if he had a favorable opportunity 
of buying them, so he is obliged to handle a line of cheap 
goods, which seldom give any satisfaction, or at least, do 
not create a desire for candies from his place; hence, his 
trade, or what should be his trade, is swallowed up by 
those whose goods are fresh and tempting. To such, the 
importance of this little volume, ready at call, to assist the 
confectioner in making a fine line of counter goods, is too 
plain to require discussion. 

In conclusion, I earnestly hope these practical receipts 
will be an acceptable offering to a very large number of 
confectioners, whose prosperity I would promote. To them 
it is commended with the respects of the author. 

G. V. FRYE. 



^GO]M"r:^]S["rB.-<- 



SUGAR. PAGE 

How to Select, ..... 9 

Facts for the Workman, .... 940 
Degrees of Boiling, either with Thermometer, Sacchar- 

ometer, or Water Cook, .... 11-13 

COLORS. 

Kinds to Use, and How to Make, - - - 14-16 

STICK CANDY. 

Peppermint, - - - - - -- 17 

Lemon, ...... 19 

Wiutergreen, ...... 19 

Cinnamon, . . . . . 19 

Sassafras, ------- 19 

Cloves, ...... 19 

FRUIT ROCK. 

Strawberry, 30-31 

Lemon Slices, ..... 23 

Checkerboard, 32-33 

Lettered Candy, ..... 23 

COUGH, AND OTHER DROPS. 

Lemon, or Sour, ...... 24 

Mint, "New" and "Old Style," - - - 24-25 

Malt, - 35 

Lime Juice, ...... 25 

Wild Cherry, 26 

Iloarhound, ...... 26 

Boneset, ----..- 27 

Iceland Moss, ------ 27 



CONTENTS. V. 

PAGE. 

Flaxseed, ------- 27 

Eng. Barley Sugar, ----- 27 

Tar, 28 

Fruit, In Five Flavors, - . . . 28-29 

TAFFIES. 

Vanilla, ------- 39 

Pine Apple, - .... 30 

Lemon, -.---.. 3j 

Chocolate, ---... 31 

Cocoanut, - - . . ., . 31 

Molasses, "Old" and "New Style," - - 31-33 

TAFFIES, (EXTRA FINE). 

Hickory Nut, . - . . . 33 

Walnut, ---... 33 

Cocoanut, - - - - . . 33 

Brazil, --.... 34 

BAR CANDIES. 

Brown Almond, ----- 35 

Blanched Almond, - - - . . 35 

Peanut, ------- 30 

Sliced Cocoanut, - . . - - 35 

Brazil, ---.... 35 

English Walnut, ----- 3(5 

Fruit, - 36 

Molasses Sliced Cocoanut, - - - . 37 

Black Walnut, ------ 37.33 

CARAMELS. 

Vanilla, No. 1, ----- - 39 

No. 2, --.."- 40 

Maple, ---.-.. 40 

Strawberry, ------ 40 

Cocoanut, ------ 40 

Honey, ---... 41 

Pulled, 41 

Chocolate, Plain, - . . . . 41 

Chocolate, Cream, - - - - . - 42 

Vanilla, Opera, . - . - . 42 



VI. 



CONTENTS. 



Maple, Opera, 

Chocolate," 

Nut, 

Butter, 

Hickory Nut, - 
Nectar, 
Walnut, 
Cocoanut, - 
Chocolate, 
Lemon, or Sour, 
Fruit, - 



BUTTER CUPS. 



COCOANUT GOODS. 



Cocoanut Bar, White, 
" Red, - 
" " Yellow, 

Vanilla Cocoa Paste, 
Strawberry " 
Maple " 

Chocolate 

White Cocoa Cakes, - 
Molasses " 
Cocoa Potatoes, 

" Biscuits, 

" Jap, 
Molasses Cocoa Jap, 
Spanish Cocoa Kisses, 



ALMOND GOODS. 



Almond Paste, 
" Gems, 
Cream Almonds, 
Burnt 
Salted 
Almond Nougat, 



MISCELLANEOUS GOODS. 



Fruit Cake, 

Nut " 

Cream Peppermints, 

" Wintergreens. 
Small Mint Drops, 



48 



44 
44-45 
46 
46 
46 
46 
47 
47 

48 
48 
48 
49 
49 
49 
49 
49 
50 
50 
51 
51 
52 
52 



53 
53 
54 
55 
56 
56-57 

58 
58 
58 
59 
59 



CONTENTS. Vll. 

PAGE. 

Molasses Mint Drops, .... 59 

Mint Cakes, ...... qq 

" Kisses, ...... 60 

Lemon Cakes, ...... 60 

Boston Chips, .... 60 

Flake Candies, ...... 61 

Strings of Comfort, .... - 61 

Pan Creams, ...... 52 

Butter Scotch, ..... 62 

Maple Cream for Counter. .... 62 

Cream Bars, or Baby Cream, ... 63 

Fig Bar, ....... 64 

Fig Paste, ....... 64 

Jelly Gum Drops, Lemon, .... 65 

Rose, .... 65 

A. B. Gum Drops, "Old Style," ... 65 

Cordial Drops, ..... 66 

Marshmallow Drops, ..... 66 

Glace Nuts and Fruits, .... 67-68 

CREAM GOODS. 

Cream, or Fondant, ..... 69 

Fondant for Dipping, .... 69 

How to Flavor and Color Cream, ... 70 

Syrup for Crystallizing, .... 70 

Casting In Starch, - . . . . 71 

Maple Fondant, ..... 70 

Dipped Bonbons, ..... 72 

Cordials Dipped, ...... 73 

Dipped Maple Bonbons, .... 73 

Chocolate Bonbons, - - - - 74 

Conserve " - - - - - - 74 

Dipped Jelly Gums, - : . . . 75 

Cocoanut Marshmallow Bonbons, ... 75 

Fruit Icings, ...... 76 

Almond Icings, ...... 76 

Hickory Kut Icings, - - - . . 77 

Fruit Nougat, ...... 77 

Cream Walnuts, ..... 73 

" Dates, - - - - - . - 78 

" Cherries and Rasins, ... 79 

Cream Bonbons, - - - - - - 79 

Jelly Cream Bonbons, - - - - 79 



Vlll. CONTENTS. 

PAGE. 

Conserve Bonbons, - - , . 80 

Icings, ----- 80 

Log Icings, ---... 81 

Acorn Bonbons, ----- 82 

Fig Creams, ------ 82 

Jelly Rolls, ----.. 83 

Almond Confits, ------ 88 

Crab Apples, ------ 83 

Pine Apple Creams, ----- 84 

CHOCOLATE WORK. 

How to make Chocolate Cream Drops, - - - 85 

To make Sweet Chocolate from Plain, - - 86 

Pralines or Fancy Chocolates, - - - - 87 

Varnish for Chocolate Work, - - - 88 

Apple Jelly, ------ 88 

Apricot "-----. 89 

Preserving Fruits, ----- 89 

Branclied Cherries. - - - - 90 

Glazed Fruits, ------ 90 

SYRUPS FOR THE SODA AVATER FOUNTAIN. 

Simple Syrup, ---.-. 9^ 

Vanilla, ----.,. 92 

Chocolate, ---.-. 90 

Coffee, ----... 93 

Lemon, -----.. 93 

Orange, - - - . . 94 

Strawberry, ----.. 94 

Raspberry, - - . - . 94 

Blackberry, - - - - . . 91^ 

Pine Apple, -----. 94 

Cherry, - - _ . . . 94 

Peach and Apricot, - - - . . 94 

Nectar, ----... 95 

Catawba, - - - . _ 95 

Orgeat, or Almond, - - - . . 95 

Ginger, --.... gg 

Cream, ---.... qq 

Sherbert, ---... qq 

Sarsaparilla, --.... gg 

Cayenne, --.-.. gg 

Cinnamon, ---.._ qg 

Maple, ---.... gg 



SUGAR. 



In selecting Sugar the confectioner must bear 
in mind that it is the foundation of all con- 
fectionery, and he can not expect to manufacture 
hrst-class goods except from iirst-class material; 
hence, select only Sugar that is perfectly dry and 
of uniform quality, and in white, hard, sparkling 
crystals; only such Sugar will give satisfaction. 

In addition to selecting Sugar, particular atten- 
tion must be paid to the changes that Sugai- 
undergoes in passing from one degree to another 
while cooking, and also its action when united 
with such ingredients as cream of tartar, glucose, 
molasses, nuts, fruits, etc. This must be done if 
one expects to be a proficient workman in the 
art of making line candies. 

FACTS FOK THE WORKMAN. 

To have the following receipts produce the 
results desired certain conditions are imposed on 
the workman. In the first place, the best of 
Confectioner's Sugar must be used. Second, one 
quart of water to each six pounds of sugar, 
unless more than eighteen pounds is used, in 



10 SUGAR. 

which case, add only one pint of water to each 
additional six pounds. Third, the amount of 
cream of tartar or glucose mentioned in each 
receipt. Fourth, that all goods are to be cooked 
over a rapid lire unless otherwise ordered. To 
show the importance of this I will illustrate: 
In several places I have said ''cook the sugar 
until it begins to turn yellow or about 330° by 
the thermometer." Now, if the best sugar, right 
amount of cream of tartar and water, and the 
batch is boiled over a rapid lire, it will not 
vary but a degree or so from turning at 330°, 
but if a lower grade of sugar is used, more 
cream of tartar, more water, and the batch is 
boiled over a slow hre, the sugar will turn 
probably before the batch reaches 300°, and the 
goods when made would soon become sticky 
and unfit for the counter. There are often times 
when a poorer grade of sugar must be worked 
and there is no reason why poor goods should 
be made from it, but good judgment is neces- 
sary. If the sugar is damp, use only water 
enough to dissolve it, use less cream of tartar 
and cook over a very rapid hre; yet, such 
sugar can not be used for first-class goods, and 
should not be used at all unless the best can 
not be procured. 

In flavoring candies never use ether flavors, 
only pure fruit extracts and oils. 



SUGAR. 11 

Put all hard sugar goods, as soon as made, 
into air tight tin boxes, so they are not ex- 
posed to the atmosphere until needed for the 
counter. 

In coloring the cheaper grades of hard can- 
dies, always make decided colors, but in the 
hner hard goods and cream work make only 
delicate shades. 

Always dissolve cream of tartar in a small 
(luantitv of water before adding it to the batch. 



DEGREES OF BOILING SUGAR. 

THREAD. 

The first degree found in boiling Sugar is 
called the Thread. The manner of ascertaining 
this is: having placed the batch on the furnace, 
which for example we will call six pounds of 
sugar and one quart of water, stir with a wooden 
spatula or skimming ladle until dissolved, having 
boiled a short time, raise the, skimmer from the 
batch, pass the fore finger of ^ the left hand 
across it, retaining on the end of the finger 
some of the syrup; now place the end of the 
finger on the thumb, and separate them, if a 
thread is formed between them, which breaks and 
settles on the thumb, the degree is reached. By 
the thermometer this degree is 220, by saccharo- 
meter 33°. 



12 SUGAK- 

PEARL. 

The next degree is the Pearl, and is indi- 
cated by trying as before, and if able to separate 
finger and thumb to fullest extent, the degree is 
reached. The thermometer will show at this de- 
gree, 226°, saccharometer, 37°. 

BLOW. 

Continue the boiling, and raising the skimmer, 
blow through it, if small air bubbles appear on 
opposite side, the blow is reached, and the ther- 
mometer will show 230°, saccharometer, -1:0°. 

FEATHER. 

Proceed with the boiling a few minutes, 
raise the skimmer and blow through it as be- 
fore, if a greater number of air bubbles appear 
the degree is reached. The thermometer will 
indicate 236°, saccharometer, 42°. 

SOFT BALL. 

The next degree is the Soft Ball, and is 
determined in the following manner: Place a 
measure of cold water near the furnace, and 
after inserting the right hand in the water reach 
in the batch with two fore fingers and bring 
out a small portion of syrup, immediately put- 
ting your hand back in the water, and if you 
can work the syrup into a soft ball in the water 
it has reached that degree. The thermometer 
showing 240°, saccharometer, 44°. 



SUGAR. 13 

HARD BALL. 

In a short time try as before, and if you 
can form the syrup into a hard ball that will 
stick to the teeth, when bitten, the degree is 
reached. The thermometer showing 248°, the sac- 
charometer after this degree ceases to indicate 
correctly. 

SOFT CRACK. 

The next degree reached, after continuing the 
boiling for a short time, is the Soft Crack. 
Try in the water, as before, and if the syrup 
cracks when pressed by the finger and thumb, 
but on holding a moment, forms into a hard 
ball again, it is the degree sought. The ther- 
mometer shows this degree to be 252°. 

CRACK. 

Test as before, and if the syrup cracks easily 
and will not form a ball, it has reached the 
crack. The thermometer marks this degree 260. 

HARD CRACK. 

The next degree we use, is when after being 
tested as before, it cracks like egg shells, and 
will eat up readily. The thermometer shows at 
this degree 290°. 

The degrees higher than the Hard Crack or 
290° are used only for such goods as machine 
drops, stick candies, etc., and will be explained 
as we proceed. 



14 COLORS. 



COLORS. 

In choosing Colors for candy, certain qualifi- 
cations are necessary. First, they must not fade 
or change when exposed to the light. Second, 
they must not be easily affected by acids or 
alkalies; hence, it has been difficult to produce 
colors that are reasonably permanent and at the 
same time harmless. Yet the following will be 
found as near perfect as any yet produced. 

RED, COGHmEAL COLOR. 

Put on the fire, m a copper basin, two quarts 
of water; when it comes to a boil, add one 
fourth of a pound powdered Alum; then the same 
amount of powdered Cochineal; next, the same 
quantity of Salts of Tartar; let it boil a niinutt% 
stirring all the time, then set off the fire, and stii 
in six ounces Cream of Tartar; place again on 
the fire, and boil about five minutes; then strain 
through a fine sieve; when cool enough, put into 
a glass jar. Do not cover it, as it keeps mucli 
better when open to the air. 

CARMINE. 

Take a three or four ounce bottle, fill half 
full of best ISTo. 40 Carmine, and add Ammonia 



COLORS. 15 

sufficient to fill the bottle; shake well, and it is 
ready for use. 

YELLOW, SAFFEON COLOR. 

Put into a basin one pint of water, add to 
it two ounces of Spanish Saffron, twelve ounces 
of Sugar, and one ounce of powdered Alum, 
boil these together for eight or ten minutes, 
then strain through a damp flannel bag; when 
cold add to it one gill of Spirits of Wine, and 
bottle for use. 

ANOTHER YELLOW. 

This is made in the same way as the above, 
except use Fustic, instead of Saftron, and one 
quart of water; it comes cheaper, but when used 
with powdered sugar often turns brown, as much 
of the powdered sugar contains traces of iron, 
being ground in iron mills; but used with other 
goods it produces a bright yellow. 

ORANGE. 

This is made by adding red color to the 
yellow, and is done, as you need it, by simply 
coloring, whatever you want orange, a bright 
yellow, then add to it a few drops of red. 

GREEN. 

Take one peck of fresh Spinach, rub it to a 
pulp in a mortar, squeeze from it all juice pos- 



16 COLORS. 

sible, and put it in a basin on the fire, and it 
will soon curdle, as milk does when sour; im- 
mediately set ofi:' and strain through a fine sieve; 
take the curd and add to it its bulk in pow- 
dered Sugar, a few drops of Spirits of Wine, 
and what powdered Alum jou can hold on the 
point of a pen knife; bottle for use. Another 
nice green can be made by adding to the second 
formula given for making yellow, a sufiicient 
quantity of Indigo to make it the shade desired. 

BLUE. 

Powder one-half ounce of Indigo, add to it 
enough Simple Syrup to make it the consistency 
of cream, and one-half ounce Spirits of Wine. 

BURNT SUGAR COLOR. 

Take any quantity of scrap, dissolve and strain 
them, set on the fire and cook until it begins 
to burn; now deaden the fire a little and let 
burn slowly until very black, and the syrup, 
when raising the spatula, does not run oft' freely; 
then add, very slowly, two gallons of boiling 
water to each ten pounds of syrup, cooked by 
means of a long handled dipper, pouring a 
stream no larger than a straw at first, when all 
is added; let boil a few moments, then put into 
a crock for use. 



STICK CANDIES. 17 



STICK CANDIES. 

As this line of goods are sold so cheap, the 
manufacturer of it is almost entirely confined to 
the wholesale factory, the retailer preferring to 
hny rather than to make it; yet, for those who 
may wish to make their own, below will be 
found a formula which will make first-class goods, 
but it must be remembered that considerable 
practice and good taste is necessary to make 
nice stick candy. 

PEFPERMmT STICK. 

Twelye pounds of sugar, two quarts of water, 
stir until dissolyed, then add one full teaspoon 
of cream of tartar, (or if you wish to use glucose, 
add three pounds of same, do this when you 
are weighing your sugar, by hollowing out a 
place in the center of the sugar and pouring 
in the glucose). Now put on the steamer and 
let it remain until the batch begins to cook, 
then remoye; in this way all the grains of sugar 
adhereing to the sides of the basin are washed 
down; howeyer, if any should remain they must 
be remoyed with a damp sponge or cloth, as 



18 STICK CANDIES. 

otherwise thej might grain your batch. Now 
cook till the sugar just begins to turn yellow, 
then remove at once and pour out on a greased 
slab, or if boiling by a thermometer, remove 
batch at about 330°. Now throw in the edges 
of the batch and fold all together, take about 
two pounds of the batch while it is still hot, 
and add to it red color, and work it in with 
your hands or a batch knife, then place it on 
the spinning table before the heater, to keep it 
warm. Now place the batch on the hook, and 
flavor with peppermint oil, and pull perfectly white, 
then form it into a roll; take about one-half of 
the red piece and pull it into a wide strip just 
long enough to reach lengthwise across the batch, 
then spin out the remainder of the red into six 
small strips, and place them in same manner 
on batch, about one inch apart; then taking hold 
of one end of the batch with right hand, liold 
it up, letting it form itself into the shape of a 
wine bottle; now roll it before the heater until 
it is warm enough to spin out nicely, and while 
one person keeps the batch in shape, let another 
spin it out, rolling it as he does so; when of 
the length desired break it off by suddenly strik- 
ing it with the edge of the hand, or cutting with 
the shears, and have a third party roll until 
cold, then cut the sticks in lengths wanted, by 
means of the candy shears. 



STICK CANDY. 19 

LEMON STICK. 
Prepare and cook same as peppermint; leave 
the batch clear, and flavor with Lemon Oil on 
the slab before throwing it together; then take- 
ing about, or a little more than half the quantity 
that you colored red for mint, pull white on 
the hook; form this into strips on the batch, as 
you did in mint, then spin out somewhat smaller, 
as the candy being clear will weigh heavier. 

WINTERGKEEN STICK. 

Same as before, except when it begins to 
boil, color red in the basin; when poured out on 
the slab and cooled enough to pull, reserve about 
one pound of the clear red for the stripes; then 
having pulled the remainder a nice pink shade, 
form the clear red piece into three stripes, of 
even size, and place them on the batch about 
three inches apart, and proceed as before. 

CmNAMON STICK. 
Same as peppermint, except put three red 
stripes, as in wintergreen. 

SASSAFEAS STICK. 
Pulled white, with two red and one yellow 
stripe, the yellow being between tlie red. 

CLOVE STICK. 

Clear, with three wliite stripes of even size. 



20 FRUIT ROCK. 



FRUIT ROCK. 

These goods require a great deal of practice, 
and a new beginner will waste considerable 
sugar before he can accomplish it in iirst-class 
style. I shall explain a few kinds, and by the 
time you can make these nicely you will be able 
to make any design you may wish. 

STRAWBERRY ROCK. 

Boil any amount of sugar, treat in the same 
manner as for stick candy; when done pour out 
almost two-thirds of batch on the slab, and color 
the rest red in the basin, and place again on 
the furnace, stirring the color into the batch, 
then pour out. Now take a small piece of the 
first poured out, say three-fourths of a pound, and 
color green and place it before the heater. Now 
pull the remaining perfectly white; take about 
one pound of this and form into a roll, about 
four or five inches in length, then wrap around 
this about one-third of your red batch. Now 
spin this out about five feet in length, and cut 
it into fifteen pieces about four inches in length. 
Now put five of these together, then four on top 



FRUIT KOCK. 21 

of these, then three, then two and one, forming 
a triangle. Now form your green into a very 
thin, wide strip about twelve inches in length; 
cut in three equal pieces, lay two of these flat 
on the table and stand the third one in the 
middle. Now place a block of white on either 
side of the perpendicular piece, forming a square 
of the whole; place this on the base of the tri- 
angle already formed. Now wrap all the wliite 
remaining around the whole, then forming the 
red into a thin sheet wrap around the white and 
spin out as stick candy, when cold cut into 
small cuts, by holding a stick in the left hand, 
letting it rest on an iron bar and cutting with 
a knife in the right. 



'>■} 



LEMON SLICES. 



LEMON SLICES. 

Having cooked yoiu- batch same as last, pour 
all out on the slab and color one-fourth yellow; 
pull another one-fourth white, take of the white 
just pulled one-half pound and roll all the clear 
around it in such a way as the white wdll be 
in the center, then cut this into two pieces, one 
being somewhat larger than the other; take the 
larger one, spin it out into a strip about three 
feet in length, and cut into six sticks of even 
length; place two of these together and third 
one on top, forming a triangle; do the same 
with the other three, cut a small piece from the 
pulled piece left and form it into two thin sheets 
and cover two sides of the two triangles; pull 
out the remaining clear piece same as the other 
and form two more triangles; then place the two 
triangles covered white opposite each other, then 
the two other ones opposite, the sharp edges of 
all meeting in the center. Now wrap the white 
remaining around this, then the yellow, and spin 
out as before. 

CHECKEEBOAED. 
Having poured the batch on the slab, color 



LEMON SLICES. 23 

one-third of it chocolate; this is clone by kneed- 
ing into the batch about one and one-half ounces 
of melted chocolate to each pound. ISTow leave 
another one-third of the batch clear and pull 
the remaining tliird, reserving from it before 
pulling, one and one-half pounds; form tlie clear 
into a square, also the cliocolate and place both 
together, tlien pull it out eight feet in length, 
keeping the strips square. Now cut into sixteen 
pieces of six inches each and build into a square 
block, the chocolate on the clear, the clear on 
the chocolate, then wrap the white around it 
and spin out the small clear piece into very 
small strips and place them on the batch about 
one inch apart, proceed to spin out as before. 

LETTEKED CANDY. 

This is made in the same manner as the 
Fruit Kock, and simply requires good taste and 
practice. 



24 DROPS. 



DROPS. 

LEMON OR SOUR DROPS. 
Cook jour batch the same as for Lemon 
Stick, about twelve pounds, pour it out on the 
slab, fill an ordinary glass half full of tartaric 
acid, add a little water, and work it into a paste; 
scatter this over the batch, also a few drops of 
lemon oil. Now throw the batch together, and 
with the batch knife work the acid through the 
batch; when cold enough run through the drop 
machine, any design desired; remember the acid 
and flavor must be worked in while the batch 
is still hot. The old way of using the acid, dry, 
does not make as nice drop as the paste. 

MINT DROPS. 

Take twelve pounds of sugar, treat it in the 
same manner as you would for Mint Stick. 
Color about two pounds red, for the stripes, 
pull the rest white, form it into a roll and 
place fine red stripes around the batch, about 
one inch apart; spin out as stick candy, but do 
not roll it, as the stripes should remain straight; 
run through a sour drop cutter. 



DROPS. 25 

^'OLD STYLE ^' MINT DROPS. 

Cook any number of pounds of clear scraps, 
as high as possible without burning; use no 
cream of tartar or glucose; pour on the slab 
and flavor with mint oil before throwing together, 
pull a small piece of the batch as white as pos- 
sible, and form it into stripes about one inch 
apart, around the batch, and run through a drop 
machine. 

MALT DROPS. 

Twelve pounds of Sugar, small spoon of cream 
tartar or two pounds of glucose, and cook until 
sugar begins to turu, or about 380° by the ther- 
mometer, if using cream of tartar; if glucose, the 
sugar will turn sooner. I^ow add about one pint 
extract of Malt, slowly; this should be warm 
before adding, stir until batch is ready to pour 
on the slab, which will require a few moments, 
as the Malt reduces the batch; be very careful 
and not let it scorch or burn, as that will de- 
stroy the fine flavor of the Malt; run through a 
drop machine, any design wished. 

LIME JUICE DROPS. 

Twelve pounds of Sugar, small spoon of cream 
of tartar, or three pounds of glucose; cook until 
sugar is just on the point of turning yellow, 
keeping the sides of the basin well washed down; 
pour out at once on oiled or greased slab, add 



26 DROPS. 

to batch about one-half as much tartaric acid as 

for Lemon Drops; form the acid into a paste 

by adding to it a few drops of Lime Juice, 

work it into the batch, in the same way as for 

lemon, together with half a teaspoon green color, 

and a few drops of Oil of Lime; then run 

through a drop machine, forming a thin round, 

or square drop. 

WILD CHEEKY DKOPS. 

Twelve pounds of Sugar, small spoon of cream 

of tartar, or three pounds of glucose; when it 

boils add a few drops of red color, just enough 

to tint the batch, then cook to a very Hard 

Crack, or 300° or 310°. Set off and stir in a 

tablespoon of extract of Wild Cherry and pour 

out on a greased slab between iron bars. Make 

the batch cover a space at least three feet 

square; as soon as it cools a little, run over it 

with a caramel marker, both ways; this must be 

done quickly or the batch will get too cold to 

mark. 

HOARHOUND DROPS. 

Boil in three quarts of water for iive or ten 
minutes about iive ounces of Hoarhound, then 
strain through a line sieve. Take this liquor and 
add to it twelve pounds of Sugar and a small 
spoon of cream of tartar, or two pounds of 
glucose, and cook to a Hard Crack, or 290° or 
300°. Then pour out and run through a machine, 



DROPS. 27 

or mark with a caramel marker, as Wild Cherry. 
All or part clear scraps can be used instead ol 
sugar, in which case use no cream of tartar or 
glucose. 

BON^ESET DROPS. 
Same as Hoarhound, except make a liquor 
of Bonesett instead of Hoarhound. 

ICELAND MOSS DEOPS. 
Boil five ounces of Iceland Moss in three 
quarts of water for ten minutes; strain and add 
to liquor twelve pounds of Sugar, small spoon 
cream of tartar, or two pounds glucose; when 
it comes to a boil color a deep red; cook to 
same degree as Hoarhound, flavor with a few 
drops Oil Anise and pour on slab between iron 
bars and mark with caramel marker. 

FLAX SEED DROPS. 

Six pounds of Sugar, one quart of water, 
small spoon of cream of tartar, or one or two 
pounds of glucose; cook to a Hard Crack, then 
stir in three ounces of whole or powdered Flax- 
seeds and let cook a few moments; pour out 
and either mark into squares with caramel marker, 
or run through a drop machine. 

ENGLISH BARLEY SUGAR DROPS. 

Six pounds of Sugar, small spoon cream of 
tartar, or one pound of glucose; cook to a Hard 



28 DROPS. 

Crack, or 290°. Stir in four ounces butter and 
a few drops of Lemon Oil, then pour out and 
mark as Iceland Moss, etc. 

TAK DROPS. 

Six pounds of Sugar, small spoon of cream 
of tartar, or two pounds of glucose; cook to a 
Hard Crack, or 290°. Pour out on a well 
greased slab and add about a small spoon of 
Pine Tar; then with a batch knife work it 
through the batch, and run through a drop 
machine. 

FRUIT DROPS, FIYE FLAVORS. 

Twenty pounds of Sugar, three quarts of water, 
a heaping teaspoon of cream of tartar, or six- 
teen pounds of Sugar and four pounds of glucose; 
cook till the Sugar begins to turn yellow, then 
pour out at once; to one fourth of the batch 
add two or three drops of red color, just enough 
to make it a bright pink, then two full tea- 
spoons of tartaric acid paste, and a few drops 
of E'ectar; to another fourth of the batch add 
sufficient red color to make it a deep red, the 
same quantity of acid paste, and a few drops 
of Strawberry flavor; to the remaining half of 
the batch add as much acid as was given to 
the other two and a few drops of Lemon Oil; 
run these through a drop machine, forming 
round drops. Now cook ten pounds of Sugar 



DROPS. 29 

in the same manner, color one-half of it Orange 
shade and flavor, add acid paste as before, the 
other half color green, and flavor Lime Juice; 
run through the same set of rolls. 



30 TAFFIES. 



TAFFIES. 

YANILLA TAFFY. 

Six pounds of Sugar, small spoon of cream of 
tartar or two pounds of glucose ; cook just to 
the Crack, or 252°, add to it while cooking one 
Yanilla Bean, split in two; when poured on the 
slab remove the bean, and when cold enough, 
pull perfectly white; remove from the hook and 
pull into long strips, then cut into pieces three 
or four inches in length, and wrap in wax paper. 
If brittle taffy is wanted, cook this same batch to 
the Hard Crack, or 290°; form it into a large 
cake, which may be broken with a hammer as 
sold. If flavoring with the extract instead of 
the bean, do so while pulling on the hook. 

PINE APPLE TAFFY. 

Cook same as Yanilla, except add no flavor 
in basin, and let the batch reach the Hard 
Crack degree, then pour out two-thirds of the 
batch; color the rest in the basin a bright red, 
pull the first poured out, white, and flavor Pine 
Apple; form it into a cake, and having spread 
the red pieces out into a sheet, cover it over 
the white. 



TAFFIES. 31 

LEMON TAFFY. 

Same as Yanilla; color yellow in the basin 
before pouring out, then flavor Lemon on the 
hook. 

CHOCOLATE TAFFY. 

Same as Yanilla; when on the slab add to 
the batch six omices melted Chocolate, work it 
into the batch with a batch knife. 

COCOANUT TAFFY. 

Six pounds of Sugar, small spoon of cream 
of tartar, or three pounds of glucose; cook to 
the Hard Crack, then add three grated Cocoa- 
nuts; stir until the batch reaches the Soft Crack; 
pour out at once; when sufficiently cold, pull 
white on the hook, and run out into strips; cut 
into pieces, any length desired, and wrap in wax 
paper. 

"OLD STYLE" MOLASSES. 

Five pounds of Sugar and one gallon of 
N. O. Molasses; put on the fire and cook to 
a Hard Ball, then add two pounds of sweet 
butter, and continue the cooking until the batch 
just reaches the Soft Crack, or 252°, if in winter; 
if in summer, cook to the Crack, or 260°; pour 
out on a greased slab, and pull to a bright 
golden color; form into strips, and cut into bars 
four or five inches in length; wrap in wax paper. 



32 TAFFIES. 

ANOTHEE MOLASSES TAFFY. 
Three pounds of Sugar, three pounds of glu- 
cose, and one quart of Molasses; cook to the 
Soft Crack; set off and stir into the batch one 
teaspoon of saleratus; pour on a slab, and when 
nearly cold pull and flavor on the hook, either 
with a few drops of Lemon Oil, Bitter Almond 
Oil, or Extract of Mace; run out into bars as 
before. 



TAFFIES. 33 



TAFFIES, (Extra Fine). 



HICKORY-NUT TAFFY. 

Six pounds of Sugar, and just enough Molas- 
ses to color; a small spoon of cream of tartar, 
or four pounds of Sugar and two of glucose; 
cook to the Hard Crack; pour out on a greased 
slab, and before throwing together, scatter over 
it about two pounds of chopped up Hickory- 
nuts; work the nuts into the batch, then run 
it through a flake machine, about two inches 
wide, and mark with a caramel marker into 
sticks. These are very nice goods for fancy 
boxes. 

WALNUT TAFFY. 

Same as Hickory Nut, witli the exception of 
the nuts. 

COCOANUT TAFFY. 

Same as others, except add three grated 
Cocoanuts, when batch has reached the Hard 
Crack, and stir until the batch again reaches 
the same degree; run through the flake machine, 
as wide as the machine will admit, then mark 



84 TAFFIES. 

with a caramel marker, diagonally, two ways, 
forming diamonds. These are very handsome. 

BRAZIL-NUT TAFFY. 

Same as Walnut or Hickory-nut; but use no 
molasses, and when done, set off and stir in 
one teaspoon saleratus; mark into sticks. 



BAR CANDIES. 36 



BAR CANDIES. 

BROWN ALMOND BAR. 

Ten pounds of Sugar, large spoon of cream 
of tartar, and when it begins to boil, add six 
pounds of Almond Nuts, after having picked out 
all shells and dusted the nuts thoroughly; stir 
slowly, keeping the sides of the basin well 
washed, until nuts are as brown as wished, and 
slide oft' the spatula easily when raised up; pour 
out between iron bars, about one inch thick; 
when cold enough not to run, cut into bars with 
batch knife and a mallet. 

BROWN ALMOND BAR, (With Glucose). 

Six pounds of Sugar, four pounds of glucose; 
cook to the Hard Crack, then add six pounds 
of Almond Nuts; stir until the nuts cease crack- 
ing, and it is done; pour out as before. 

BLANCHED ALMOND BAR. 

Same as Brown Almond, except blanch the 
Almonds; this should be done sometime before 
making the bar, so the nuts will be dry. 



36 



BAR CANDIES. 



PEA-NUT BAE. 

Same as Almond Bar, except use ten pounds 
of Pea-nuts. 

SLICED COCOANUT. 

Ten pounds of Sugar, large spoon of cream 
of tartar; cook to a Hard Crack, or 290°, then 
add slowly, live sliced Cocoanuts; (after paring 
the Cocoanuts, cut them into halves, then slice 
them with a spoke shave); stir carefully, till 
nuts are as brown as desired, then pour out be- 
tween iron bars, same as other nut bars. If 
cooking with glucose, use same quantity as for 
Almond Bar. 

BKAZIL BAR 

Ten pounds of Sugar, ordinary spoon of cream 
of tartar, or six pounds of Sugar and four 
pounds of glucose; cook to a Hard Crack, or 
290°, then pour out one-half of the batch be- 
tween iron bars, and scatter over this five or six 
pounds of Brazil-nuts, after trimming all the dark 
skin off them so that they are nice and white; 
now pour over the nuts the remaining syrup, 
and cut into bars. 

ENGLISH WALNUT BAR. 
Same as Brazil-nut Bar. 

FRUIT CANDY. 

Six pounds of Sugar, one quart of water, a 
heaping spoon of cream of tartar, or two pounds 



BAR CANDIES. 3T 

of glucose; cook to a Hard Crack; then add, 
carefully, four pounds of fruit, such as Cherries, 
Figs, seeded Dates, cut up Citron, blanched 
Almonds, Brazil-nuts, a few slices of Cocoanut, 
or any other nice fruits or nuts; stir slowly, for 
a few minutes, until the fruits slide off the 
spatula, freely; then pour out on a greased slab 
between iron bars, and cut into bars as Nut 
Candy. 

MOLASSES SLICED COCOANUT. 
Open, pare and slice, with a spoke shave, 
five fresh Cocoanuts; then place on a slow fire, 
one quart best N. O. Molasses, and one-fourth 
pound sweet Butter; when it boils add the 
Cocoanuts; stir all the time over a very slow 
fire until it reaches the Soft Crack, in winter, 
or Crack, in summer; pour out on a greased 
slab, and spread out thin with a palette knife, 
then cut into such sized bars as wished; wrap 
in wax paper in summer. 

BLACK WALNUT CANDY. 

Six pounds of Sugar, one quart of water, 
small spoon of cream of tartar, or one pound 
of glucose, and one-half pint N. O. Molasses; 
cook to a Hard Crack, then add one-half pound 
sweet Butter, and stir until the batch again 
reaches the Hard Crack; set oft* and stir in one 
teaspoon saleratus; then pour out on a greased 



38 BAR CANDIES. 

slab, and scatter over tlie batch two pounds of 
picked-over Walnuts; fold up the batch and kneed 
the Walnuts through it; then, when cold enough, 
form into a small square; lay before the heater 
on the spinning table, and. while one person 
keeps it in shape, let another cut it into slices. 
Another way is to cook just to the Soft Crack, 
and serve in the same manner as above, but 
wrap the squares in w^ax paper. 



CARAMELS. 39 



CARAMELS. 

These Caramel receipts are the best in the 
worlds and the author questions the ability of 
any one to produce a Caramel that will excell 
them in any particular. After once making by 
either one of the following formulas, no other 
will be used, as they are worth a dozen times 
the price of this book, to any one wishing to 
give his trade a line Caramel. 

YANILLA CAKAMELS, No. 1. 

Open eight cans of Condensed Milk, (Osprey 
Brand, is the best, manufactured by Canfield 
Condensed Milk Co., Baltimore, Md.; when this 
can not be procured, use Eagle Brand); empty 
cans into one gallon of sweet Cream, and stir 
until all is of one consistency; reject all small 
lumps that may be in the milk, as they will 
settle at the bottom, and burn the batch; now 
add to the mixture twelve pounds of Sugar and 
six pounds of glucose; put on the fire, and 
when it begins to boil, split three Yanilla Beans 
to the stem, and scrape out the centers; tie the 
beans together at one end, and add them, with 



40 CARAMELS. 

the scrapings, to tlie bMtch; cook over a slow 
fire, to a Soft Crack, stirring all the time; pour 
out and remove the beans. In case the extract 
of Vanilla is used, add it just before pouring- 
out on the slab. 

VANILLA CARAMELS, No. 2. 
Twelve pounds of Sugar, six quarts of good 
Cream, two Vanilla Beans, and one pound of 
sweet Butter; cook over a rapid fire to a good 
Crack; put the Sugar, two quarts of the cream 
and the beans on the fire; when it boils, add 
two quarts more of the cream; when it again 
reaches a boil, add the remaining two quarts; 
then, as it again comes to a boil, add two 
heaping spoons of cream of tartar. 

MAPLE CARAMELS. 

Use six pounds of A Sugar, six pounds of 
Maple Sugar, and six pounds of glucose; then 
proceed as for Vanilla, with the exception of 
the flavor. 

STRAWBERRY CARAMELS. 

Same as Vanilla No. 2; color red in the 
basin, and flavor before pouring out, with the 
extract of Strawberry. 

COCOANUT CARAMELS. 

Same as Vanilla; if Clooking according to 
Vanilla No. 1, (as I always recommend,) add 



CARAMELS. 41 

three grated Cocoanuts, when the batch has 
reached the Hard Ball. If by Yanilla No. 2, 
add the Cocoanuts at first, with the sugar and 
cream, using a little more cream of tartar than 
for Yanilla. 

HONEY CAKAMELS. 

Same as Yanilla, except use six pounds of 
Sugar, six of Honey, and six of glucose. 

PULLED CAKAMELS. 

Cook six pounds of Sugar and six pounds of 
ghicose with six quarts of Cream and one-half 
pound of sweet butter to a Soft Crack; pour out 
on the slab, and when nearly cold, place on the 
hook and pull as white as possible, then form 
into a thin sheet on a slab and roll with a 
rolling-pin until of even thickness; mark and cut 
as other Caramels. 

CHOCOLATE CAKAMELS. 

Use seven cans of Condensed Milk with one 
gallon of Cream; after mixing it, reserve one 
quart and add to the rest twelve pounds of 
Sugar, six pounds of glucose, and two Yanilla 
Beans; cook over a slow lire till about half done; 
then set off; break up one and a fourth pounds 
of Chocolate: put it into a basin with a little 
water; put on the fire, and when hot, add the 
one quart of Cream, a little at a time, until the 



42 CARAMELS. 

Chocolate is dissolved; strain it into the batch; 
then set on the lire again, and cook to a Soft 
Crack. 

CHOCOLATE CEEAM CAKAMELS. 

Make a batch same as last, but only one-half 
the size; pour it out on the slab very thin; pre- 
pare about six pounds of cream by working very 
smooth, then with a rolling-pin roll it into a thin 
sheet, and spread it over one-half the batch; fold 
the other half of the batch over this and press 
it well down; mark with Caramel marker, and 
cut as other Caramels. 

OPERA CARAMELS— YANILLA. 

Ten pounds of Sugar and one gallon of Cream, 
one Yanilla Bean split and scraped as before, 
one full spoon of cream tartar — add this after 
the batch has reached the boil; cook just to a 
Soft Ball, stirring all the time; pour out on a 
damp slab, made so by sprinkling on a very 
little water; when cold, cream it with a cream 
scraper, and after working it perfectly smooth, 
form the whole into a sheet about one-half inch 
thick, between iron bars and on wax paper; run 
the rolling-pin over it and mark with Caramel 
marker; after it remains on the slab an hour or 
so, cut into strips, three or four rows wide, and 
place in pans. 



CARAMELS. 43 

OPERA CARAMELS— MAPLE. 

Same as Yanilla, excepting use five pounds 
of Maple Sugar and five pounds of A Sugar, 
and a very small spoon cream tartar. 

OPERA CARAMELS— CHOCOLATE. 

Same as Yanilla, except reserve one quart of 
cream to dissolve one pound of Chocolate; strain 
this into the batch when ■ half done; cook to a 
Soft Ball, and cream and shape as before. 

NUT CARAMELS. 

Cook same as Yanilla No. 1; add four pounds 
of Nuts, either Black Walnut, English Walnut, 
Hickorj-nut or Brazil to the batch; when at a 
hard ball, or when the batch is done, pour out 
one-half between iron bars; scatter over it the 
Nuts, and cover them with what remains in 
the basin. 



44 BUTTER CUPS. 



BUTTER CUPS. 

Ten pounds of Sugar, two quarts of water; 
when it boils add one-half pint New Orleans 
Molasses and small spoon of cream tartar (or 
seven pounds of Sugar and three of glucose); 
cook to 310°; then add one pound of sweet 
Butter, and stir until dissolved; pour out on a 
greased slab; before cooking the above, take 
about live pounds of Yanilla Cream, work smooth 
and place before the heater on the spinning 
table; keep turning it and working the heat into 
it until it is quite hot; now put the above on 
the fire, and when poured out and cool as candy 
we intend to pull; spread it out into a sheet 
about one inch thick, twelve or fourteen inches 
wide, and sixteen in length; place the warm 
cream, having formed it into a roll, on the 
center of the batch lengthwise; now fold the 
covering over the cream making the edges 
meet; roll before the heater until warm, suffi- 
cient to work nicely; then spin out as stick 
candy, and mark with Caramel marker. 

HICKORY-NUT CUPS. 
Chop line one and one-half pounds of Hick- 
ory-nuts; place them on the spinning table 



BUTTER CUPS. 



45 



before the heater with four pounds of Cream; as 
the Cream gets warm, work the nuts through 
it; when all are worked in, put on ten pounds 
of Sugar and a small spoon of cream tartar; 
cook until Sugar just begins to turn, or about 
330° by the thermometer; then pour out at once; 
when sufficiently cold, place on the hook and 
pull until it has a white satin appearance; then 
remove from the hook and form into shape as 
for Butter Cups; place the cream across the 
center and fold over the batch, making the 
edges meet; then spin out as before. 

To make a center that will chew, cook two 
pounds of Sugar and three of glucose to a hard 
ball; pour on the slab, and work into it one 
and one-half pounds of chopped-up Hickory- 
nuts. One-fourth of a pound of sweet Butter, 
and one Yanilla Bean may be added, while 
cooking, if desired. A very nice center may be 
made by cooking one gallon best New Orleans 
Molasses to a hard ball, over a slow fire; pour 
out on the slab, and work in chopped-up Hick- 
ory-nuts, Walnuts, or Cream Nuts. Another 
popular center is made by running through a 
Cocoanut grater a quantity of fresh Figs, and 
then working into them powdered Sugar suffi- 
cient to form a smooth paste. 



46 BUTTER CUPS. 

JN-ECTAK CUPS. 

Same as Hickory-nut Cups, except make a 
center of almond paste, colored light green; 
when on the slab, add to the clear batch a few 
drops of red color, some Nectar flavor, and fold 
all together, pull on the hook to a bright pink, 
and finish as before. 

WALNUT CUPS. 

Same as Hickory-nut Cups, with the excep- 
tion of the Nuts. 

COCOANUT CUPS. 

Prepare a center by cooking two pounds of 
Sugar and three of glucose to a Crack, or 2(30°; 
add two grated Cocoanuts; stir a moment, and 
pour out on the slab; fold up and keep warm 
at the heater; put on the fire ten pounds of 
Sugar, small spoon of cream tartar, and cook 
until Sugar begins to turn; then add one-fourth 
of a pint of New Orleans Molasses; stir a 
moment, pour out and finish as before. You 
may use for center a small batch of Japanese 
Cocoanut cooked to a ball. 

CHOCOLATE CUPS. 

Use for a center five pounds of Vanilla 
Cream; cook a covering same as for Hickory- 
nut Cups; when on the slab, pour over the 



BUTTER CUPS. 47 

batch three-fourths of a pound melted Chocolate; 
fold together and work the Chocolate thoroughly 
through the batch; finish as before. 

LEMON OR SOUR CUPS. 

Make a center from five pounds of Sugar 
and a heaping spoon of cream tartar, or three 
pounds of glucose and three of Sugar; cook to 
a Hard Ball; when on the slab, add one-fourth 
of a tumbler of paste, made of tartaric acid 
(same as Lemon Drops); prepare the covering- 
same as Hickory-nut Cups; color yellow; pull 
on the hook; flavor Oil Lemon and finish as 
before. 

FRUIT CUPS. 

Three pounds of Cream, two pounds of Fruits 
chopped up and mixed through the cream; these 
fruits should be chopped up sometime before 
using, so they may dry; prepare a covering as 
for Hickory-nut Cups, but do not pull it; this 
allows the fruit to show through the covering, 
and looks very handsome. 



48 COCOANUT GOODS. 



COCOANUT GOODS. 

OOCOANUT BAK, (WHITE). 

Seven pounds of Sugar, one quart of Water; 
when it comes to a boil add six grated Cocoa- 
nuts, and stir until it reaches a good thread; 
set it oiF on a barrel and add a drop or two 
of blueing; now with the spatula, granulate the 
batch by working it on the sides of the basin, 
and stirring the whole batch until it becomes 
white; then pour out on a sugared slab; by this 
is meant, having arranged the iron bars to hold 
the batch; sieve over the inclosed surface pul- 
verized Sugar, also over the tops of the bars; 
then turn the bars over carefully, so the su- 
gared edge will be on the inside of the 
enclosure. In this space having poured the 
batch smooth it down with a palette knife, and 
let remain over night if possible; then cut into 
bars; use no flavor. 

COCOANUT BAR (RED). 

Same as White, except color Red in the 
basin before granulating it. 

COCOANUT BAR (YELLOW). 

Same as White, except color Yellow in the 
basin. 



COCOANUT GOODS. 49 

VANILLA COCOANUT PASTE. 

Eight pounds of Sugar, two quarts of sweet 
Cream, one small spoon of cream tartar, one 
Yanilla Bean, and three grated Cocoanuts; cook 
to a soft ball, stirring all the time; pour out on 
a damp slab; when cold, cream it and mould 
in deep pans; let it remain for twelve hours or 
so, then cut into slices. 

STKAWBERRY COCOANUT PASTE. 

Same as Yanilla, except when creamed, color 
it Pink and flavor Strawberry. 

MAPLE COCOANUT PASTE. 

Five pounds of Maple Sugar, three pounds 
of A Sugar, small spoon cream tartar, and three 
grated Cocoanuts; proceed as for Yanilla. 

CHOCOLATE COCOANUT PASTE. 

Dissolve eight ounces of Chocolate in one 
quart of Cream; add this to eight pounds of 
Sugar, one quart of Cream, one Yanilla Bean, 
three grated Cocoanuts, and a heaping spoon 
of cream tartar; cook to a soft ball and finish 
as before. 

WHITE COCOANUT CAKES. 

Cook Ave pounds of Sugar with five Cocoa- 
nuts, grated in long strips, to a thread; set off 
the fire, and with the spatula granulate the 



50 OOCOANUT GOODS. 

batch until the body of the Sugar becomes 
clowdy; then place the basin on a barrel near 
the slab, having previously sugared the slab; 
take a tablespoon, dip a quantity of the Cocoa- 
nut from the basin; then by means of a stick, 
remove it from the spoon, dropping it on the 
slab; so continue until all is formed into cakes, 
or a small quantity may be reserved and col- 
ored red; then add a portion to each cake, 
placing it on the tops. 

MOLASSES COCOANUT CAKES. 

To hve grated Cocoanuts, long cut, add one 
quart New Orleans Molasses; cook to a Hard 
Ball, over a very slow fire, and proceed as 
for white cakes, except drop them on a greased 
slab, and do not attempt to granulate the 
batch. 

COCOANUT POTATOES. 

Five pounds of Sugar, nearly a quart of 
water, small spoon of cream tartar; cook to 
275°; then set off, and stir in two grated 
Cocoanuts; pour out on a damp slab and 
cream it; then roll out into a strip, one inch in 
diameter, and cut into pieces weighing two 
ounces; form these in the shape of potatoes, 
and roll them in ground cinnamon; then split 
some blanched Almonds into four strips each 



OOCOANUT GOODS. 51 

and stick them into the Potatoes, one at either 
end, and one on either side, resembling sprouts 
on Potatoes. 

COCOANUT BISCUIT. 

Take one and one-half pounds of powdered 
Sugar to each grated Cocoanut; put it into an 
earthern vessel, and work to a paste with the 
hands; use a little Orange Flower water, if 
desired ; now, taking a tin tube, say six 
inches in length, one and one-half inches in 
diameter, having a rod with a head just fitting 
the tube; press the tube into the paste, having 
it of even thickness in a pan; then force the 
paste from the tube with the rod, forming a 
biscuit; when all are formed, take a fine, small 
brush and dip it in burnt Sugar color, and 
daub a little on the top of each biscuit, to give 
them the appearance of being browned in an 
oven; now, wrap them in wax paper, twisting 
both ends as in French kisses. 

JAPANESE COCOANUT. 

Five pounds of glucose, and two pounds of 
Sugar, one quart of water; when it comes to a 
boil, add five pounds of grated Cocoanut; cook 
to a Hard Ball, stirring all the time; pour out 
on a greased slab, between iron bars; make it 
of even thickness with a palette knife; when 



52 COCOANUT GOODS. 

cold, mark diagonally two ways with Caramel 
marker, forming diamonds; then roll in pulver- 
ized Sugar, or crystalize them. 

MOLASSES COCOANUT JAP. 
Place on a slow lire two quarts of JSTew 
Orleans Molasses, and one-half pound Butter; 
when it boils, add ten grated Cocoanuts, and 
stir until it reaches a hard ball; then pour out 
on a greased slab, between bars; spread thick- 
ness desired with a palette knife; when cold, 
cut into squares or diamonds. 

SPANISH COCOANUT KISSES. 

Grate six fresh Cocoanuts, then place on the 
fire eight pounds of Sugar, and just sufficient 
water to dissolve it; when it boils, add the 
Cocoanuts, and stir until it reaches a thread; 
set off and stir in a few drops blueing; now, 
pour into a lip basin a small portion, and with 
a small wooden spatula, granulate until it 
becomes cloudy; then drop on sheets of tin, 
cutting the drops from the lip pan by means 
of a wire; make the drops the size of a silver 
quarter. 



ALMOND GOODS. 5S 



ALMOND GOODS. 

ALMOND PASTE. 

Blanch four pounds of Almond-nuts; put 
them into a vessel and cover with water; let 
them stand for four or five hours; now, drain 
them; pound and rub them to a smooth paste 
in a mortar, adding a little Orange Flower water 
to keep them from oiling; when the paste is 
finished, put on the fire eight pounds of Sugar 
and cook to a crack; set ofi" on a barrel and 
add the Almond paste; stir continually until the 
batch is cold, then put the paste into a crock 
for use. 

ALMOND GEMS. 

Ten pounds of Sugar, two quarts of water, 
small spoon of cream tartar; or seven pounds 
of Sugar and three pounds of glucose; add to 
batch one-half pint of New Orleans Molasses; 
stir till dissolved, then cook to 300°, and add 
one pound of sweet Butter; stir a moment, then 
pour out; scatter over the batch two pounds of 
chopped-up Almond-nuts; work all together, and 
run through a drop machine. 



54 ALMOND GOODS. 

CREAM ALMONDS. . 

Pick over four pounds of Almond-nuts, reject- 
ing all pieces and imperfect ones; cook sixteen 
pounds of Sugar and two quarts of water to a 
good ball; set it near the tire to keep warm; 
put the Almonds into a basin; set it over the 
lire, and stir the nuts around until quite hot; 
now, empty the nuts into a shaker-kettle, and 
while one person throws the nuts about by 
shaking the kettle, let another person pour the 
hot syrup, by means of a lip pan, over, the 
Almonds in a thin, continuous stream; continue 
in this way until the nuts are as large as 
desired; if flavoring the syrup with Yanilla, leave 
the syrup clear; if with Rose or Nectar, color 
it with a few drops of red. 

Another way to make Cream Almonds on a 
small scale, is to put into a sieve two pounds 
of selected Almonds; hold them over the fire, 
shaking them until very hot; cook eight pounds 
of Sugar to a good ball; use one-half spoon of 
cream tartar; when done, set near the fire; put 
the sieve containing the Almonds on the table, 
and while one person pours the hot syrup over 
the Almonds in a thin stream, let another per- 
son shake the sieve, letting it rest on the 
table. In making Jordan Cream Almonds, use 
only one and a half or two pounds of Sugar 
to each pound of Nuts. 



ALMOND GOODS. 55 

BUENT ALMONDS. 

Six pounds of Jordan Almonds, six pounds 
of Sugar and one quart of water, when the 
Sugar comes to a boil, add the nuts, and cook 
over a very slow fire until the nuts cease to 
crack; in this way, the nuts will be thoroughly 
roasted; now, set oft' the basin, and stir and 
turn the batch about until the Sugar granu- 
lates, throw all into a sieve, and shake the 
loose Sugar oft"; put this into the basin, with a 
little water to dissolve it; cook to a Soft Ball; 
remove the basin from the ftre, and add the 
nuts; stir and turn the batch until the Sugar 
again granulates ; throw into the sieve and 
shake oft* the loose Sugar as before; put it into 
the basin with enough Sugar added to make 
six pounds; add water to dissolve, and color a 
deep red; cook to a Soft Ball; remove and add 
Almonds as before ; while granulating the Sugar 
this time, add one teaspoon ot ground cinna- 
mon; now, put into the basin one pint of 
dissolved gum arable, made black by adding 
burnt Sugar color to it ; set this on the ftre, 
and when it boils, set oft" and throw in the 
Almonds; stir, throwing the nuts over and over 
until all are covered with the gum; then spread 
them out on a tray, and put in a warm place 
to dry; to make a hard coating, cook the Sugar 
to a Hard Crack, or 290° each time, instead of 



56 ALMOND GOODS. 

a soft ball; this kind will retain the gloss much 
longer, but the soft covering is the most 
popular. 

SALTED ALMONDS. 

Take any number pounds of blanched Al- 
monds; put them into a pea-nut roaster, and 
roast them to a bright yellow color; throw them 
into a basin, and pour over them a little dis- 
solved gum arable; stir so all will be covered 
with it; now sprinkle over them table salt; 
remove them from the basin, and spread them 
out on a pan; they will soon be dry, with the 
salt adhering to them. 

ALMOND NOUGAT. 

Put into a copper basin two quarts of Honey, 
and the whites of two dozen Eggs; beat to a 
staunch foam; set on a very gentle fire, made 
so by covering it with ashes; now, with a long- 
handled egg-beater stir continually for two 
hours; when time is about up, cook eight pounds 
of Sugar with a large spoon of cream tartar to 
a Hard Crack, or 290°; then put the basin, 
containing the eggs and honey, on a barrel, 
and while one person stirs, let another pour in 
slowly the syrup just cooked; when thoroughly 
mixed, stir in about three pounds of Pistache 
nuts, or Pistache and blanched Almond nuts 
mixed, or all blanched Almonds, (the nuts must 



ALMOND GOODS. 57 

be well dried after blanching), then pour out into 
a starch tray, previously prepared, by lining it 
with ordinary paper; then again with wafer 
paper; spread the batch of even thickness with 
a palette knife; then cover the top with wafer 
paper, and set away to cool — this will require 
about ten or twelve hours in summer; when 
cold, cut with a sharp knife into pieces about 
three or four inches in lengtli, and wrap in 
wax paper. 



58 MISCELLANEOUS. 



MISCELLANEOUS. 

FRUIT CAKE. 

Ten pounds of Sugar, two quarts of Cream, 
one spoon of cream tartar, or two pounds of 
glucose; cook to a Soft Ball, stirring all the 
time; pour on a damp slab, and when cold, 
cream it; then work into it three or four pounds 
of French Fruits; mold it in large cake pans, 
and set away a few hours to harden; cut it 
into slices as sold. 

NUT CAKES. 
Are made in the same w^ay, except use Nuts 
instead of Fruit; Walnuts or Hickory-nuts are 
the best. 

CREAM PEPPERMmTS. 

Take of Cream, such as is prepared for 
dipping purposes, about three or four pounds; 
put this into a small basin inside of another 
basin containing hot water; stir until dissolved; 
then set off and stir into it a few ounces of 
pulverized Sugar, and flavor with Mint Oil; 
now, with a funnel dropper, run the Cream 
into drops on sheets of tin, the size of a silver 



MISCELLANEOUS. 59 

quarter; in a few moments thej will be dry 
and may be slid off' the tins easily by turning 
them sidewise and bending once or twice back- 
ward and forward; they may also be run in 
starch prints if desired. 

CREAM WINTERGREENS. 

Same as Peppermint, except color Pink and 
flavor Wintergreen. 

SMALL MINT DROPS. 

Cook five pounds of Sugar, nearly a quart 
of water, and a small spoon of cream tartar, 
or one pound of glucose, to a Soft Ball; then 
set off near the fire to keep warm; pour a 
small quantity of the syrup into a lip pan, say 
a pint; add to it two or three tablespoons of 
pulverized Sugar; stir until it turns whiteish; 
then drop in small drops about the size of a 
dime on sheets of tin; cut the drops from the 
lip pan by means of a wire; if the Cream gets 
too thick to run easily, add some more syrup, 
and so continue until all the boiled Sugar is 
used up. 

MOLASSES MmX DROPS. 

Ten pounds of Sugar, water to dissolve, and 
a small spoon of cream tartar, or seven pounds 
of Sugar and three of glucose; when it boils, 
add one pint of New Orleans Molasses, and 



60 MISCELLANEOUS. 

cook to a Hard Crack; pour out on a slab; 
when cold enough, pull all but about two 
pounds to a bright golden color; form it into a 
roll and stripe with the clear piece, as for stick 
candy; then spin out and mark with Caramel 
marker. 

MINT CAKES. 
Cook a batch same as for Mint Stick Candy; 
spin out about one inch in diameter, and cut 
with the shears into pieces about one inch in 
length; then stand them on end, and by plac- 
ing the thumb on the top, press them into flat, 
round cakes; or, if making in large quantities, 
cut with a Jackson Ball cutter, and have two 
boards fastened together at one end with 
hinges; place a number of these cuts on end 
between the boards, and press them into cakes. 

MINT KISSES. 

Make a batch the same as for Cakes, but 
run it through a sour drop cutter. 

LEMON CAKES. 

Same as Mint, except leave the batch clear; 
place on it a white stripe, as in Lemon Stick 
Candy. 

BOSTON CHIPS. 

This Candy is very popular, but it requires 
considerable skill to make, so do not be disap- 



MISCELLANEOUS. 61 

pointed if at your first trial you fail to get it 
perfect. 

Take ten pounds of Sugar and a small spoon 
of cream tartar; use no glucose, as nicer goods 
in this line can be made with cream tartar; 
when it boils, add one-half pint New Orleans 
Molasses, and cook to 325°; pour on the slab, 
and when cold enough pull to a bright yellow^; 
now, place it before the heater, and having a 
pair of gloves on, rub it on two sides until it 
assumes the appearance of satin; then spin it 
out into a thin, flat strip, rubbing it all the 
time, and let another person feed it through a 
Flake Machine; it will still retain its gloss; if 
you have no machine, it can be run out with 
the hands. 

PXAKE CANDIES. 

These candies are made in the same way as 
Boston Chips, either in white, red, or yellow. 

STRINGS OF COMFORT. 

Cook five pounds of Sugar and small spoon 
of cream tartar till the Sugar begins to turn, 
or about 330°; then pour out and pull perfectly 
white, and flavor cinnamon; form into a roll 
and spin out into strings about the thickness of 
a straw; while yet warm, curl them into differ- 
ent forms; when all is spun out, heap them 



62 MISCELLANEOUS. 

on a pan; there can be several varieties of these 
made, coloring and flavoring to suit the taste. 

PAN CREAMS. 

Cook six pounds of Sugar, one quart of 
water, and a small spoon of cream tartar to a 
soft ball; set the batch away till nearly cold, 
then add a little Orange Flower water; stir 
until it turns whitish, then pour out in a Cara- 
mel pan; let it remain until cold; then turn 
the pan upside down, so the Cream will drop 
from the pan; mark it with a sharp knife into 
small squares; they may then be broken up. 

Several flavors and colors of these Creams 
can be made in the same manner as above. 

BUTTER SCOTCH. 

Six pounds of Sugar, one-half pint Molasses 
and one spoon of cream tartar, or two pounds 
of glucose; when it begins to cook, add one- 
half pound of sweet Butter; stir until it reaches 
the crack, or 260°; add a few drops of Lemon 
Oil, and pour out on the slab between iron 
bars; mark into squares whatever size wished. 

MAPLE CREAM FOR COUNTER. 

Ten pounds of Maple Sugar, small spoon of 

cream tartar, and three pints of water; cook to 

a soft ball; set away till it is almost cold; then 

with the spatula cream it in the basin; as soon 



MISCELLANEOUS. 63 

as it looks cloudy, pour it out at once in a 
deep pan; this must be done quickly or it will 
become hard in the basin; when cold, remove 
it it from the pan in the same manner as the 
pan creams; mark it into bars or large squares 
for the counter. 

CREAM BARS OR BABY CREAM. 

Twelve pounds of Sugar, a small spoon of 
cream tartar, or one pound of glucose, two 
quarts of water; when it boils add two Yanilla 
Beans; cook to a Soft Crack, and pour out on 
a cold slab; pull until perfectly white; add a 
drop or so of Indigo on the hook, this will 
assist in whitening it; Sugar a warm slab by 
sieving over it pulverized Sugar; place the batch 
on one corner of the slab, and pull it out into 
strips the length of the slab; sieve Sugar over 
the strips; now, take an iron bar, one person 
being on the opposite side of the slab; press one 
edge of the iron bar across the strips, marking them 
into bars three or four inches in length; let it 
remain on the slab ten or twelve hours or until 
granulation takes place. Several varieties can be 
made, according to the flavor used — such as 
Mint, Cinnamon, Chocolate, etc. This candy 
can also be run through a drop machine, and 
in a day or so the drops will become creamy, 
and are very nice. 



64 MISCELLANEOUS. 

FIG BAK. 

Twenty pounds of Sugar, or the same amount 
of Crystal Syrup; place it on the tire; when it 
reaches a thread, add ten pounds of Figs; cut 
up with the candy shears, or, what is better, 
grate them in the Cocoanut grater; stir until 
the batch reaches a large thread; set it off on 
a barrel, and sieve into it a pound or so of 
pulverized Sugar; then with the spatula work it 
on the sides of the basin until it becomes a 
thick mass; then pour out on a Sugared slab 
between iron bars; spread it of even thickness; 
now, dissolve eight or ten pounds of plain 
Cream in a basin inside of another basin con- 
taining water; color pink, and flavor nectar; 
pour this Cream over the Fig paste, and with 
a palette knife spread it evenly over the batch; 
leave it lay a few hours or over night; then 
cut it into bars or squares. 

FIG PASTE. 

Eight pounds of Sugar, two pounds of glu- 
cose, one pound and four ounces of Starch, two 
gallons of water, and a little less than one-half 
a teaspoon of dissolved Citric Acid; put the 
Sugar and water on the fire; add the acid; 
when the batch comes to a boil, add the starch 
dissolved in a little water; add whatever color, 
and flavor desired, and cook, stirring all the 



MISCELLANEOUS. 



65 



time, until by testing it in cold water, it leaves 
the lingers on cooling; pour it on a greased 
slab between iron bars; when cold, sieve over 
it pulverized Sugar, and cut it into small 
squares. 

JELLY GUM DKOPS— LEMON. 

Twelve pounds of Sugar, two quarts of 
water, and a small spoon of cream tartar; put 
on the fire and dissolve; then add one pound 
of dissolved Gum Arabic, and a few drops of 
Lemon Oil; cook to a Soft Ball; then remove 
and with a funnel run it into starch prints; 
sieve a little starch powder over the tops, and 
set them in the dry closet till next day; then 
take them out of the starch, and crystalize or 
dip them in melted Fondant. 

JELLY GUM DROPS— KOSE. 

Same as Lemon, except color with a few 
drops of liquid Carmine, and flavor extract of 
Rose. 

A. B. GUM DROPS— "OLD STYLE." 

Put six pounds of pure white Gum Arabic 
into a basin with one-half gallon water; place 
this basin inside of another one containing 
water; put on the fire and stir until dissolved; 
then set ott*, and put on the fire ten pounds 
Sugar and cook to a good Soft Ball, and pour 



Q6 MISCELLANEOUS. 

it into the dissolved Gum Arabic; now, let it 
remain undisturbed for awhile; a scum will form 
on the top; remove this, then with a funnel 
run it into starch prints; sieve some starch 
over the tops; put them into the closet at a 
temperature of about 150°; let remain until next 
day; then remove and dust off any loose starch 
with a fine brush, and put to crystal. If a 
hard Gum Drop is wanted, use more Gum 
Arabic and less Sugar. 

COEDIAL DKOPS. 

Six pounds of Sugar, one quart water: cook 
a good thread, or about 222°; remove from the 
fire and add one pint of Cologne Spirits, or 
ninety-eight per cent. Alcohol, having added to 
it whatever color and flavor desired; now, with 
a funnel run it into starch prints; sieve a little 
starch powder over the tops, and set in the 
warm closet till next day, they may then be 
removed from the starch and crystalized or 
dipped in melted fondant. Brandy drops are 
made in the same manner, except use Brandy 
instead of Alcohol. 

MAKSHM ALLOW DROPS. 

Put into a basin five pounds of white Gum 
Arabic pulverized; add one-half gallon water; 
place this basin inside of another one containing 



MISCELLANEOUS. 67 

water; set on the lire and stir till dissolved; 
then add nine pounds of pulverized Sugar, and 
evaporate until of a thick consistency; now, add 
the whites of two dozen Eggs; beat to a 
staunch foam, and stir until perfectly white and 
of a good body; or, until when laying the 
back of your hand on the batch, it does not 
adhere to it; flavor Orange Oil, Orange 
Flower water, or Yanilla; set off, and having a 
wide-mouthed bag with a tin spout, fill it with 
the mixture; hold in the left hand, and with 
the right cut the drops off with a small wire 
into starch prints; sieve a little starch powder 
over the tops, and set away in the closet till 
next day; they may then be removed and put 
into tin boxes; some use a decoction of Marsh- 
mallow Koot in making the drops, but as it 
gives them a bitter taste, I always omit it. 

GLACE NUTS AND FRUITS. 

Select a small quantity of English Walnut 
halves, Brazil nuts, Cocoanut; cut into small 
squares. Cherries, Limes, Apricots, Pine Apple, 
both red and white; cut into small squares, 
Dates and Figs; spread all these out on a tray 
to dry, except the Cocoanut, which prepare in 
the following manner: Take three pounds of 
Sugar with one pint of water; when it boils, 
add the fresh Cocoanut, say, one whole one 



68 MISCELLANEOUS. 

cut into small squares; cook just to a 
thread; remove and, with the spatula, work the 
syrup on the sides of the basin till it becomes 
cloudy; pour all on a wire sieve, having a pan 
under it to catch the syrup that drains from 
the Cocoanuts; set them away until dry. When 
ready to glace, cook six pounds of Sugar, a 
teaspoon of cream tartar, and one quart water 
to about 280 or 290°; pour it into a deep pan, 
having placed it on the center of a slab, on a 
rest of some kind, so the cold slab will not 
dull the syrup; now, throw into the syrup the 
Nuts and Fruits, one piece at a time, removing 
them with a dipping laddie and dropping tliem 
on the slab. Many other Fruits may be pre- 
pared in this way, and are very popular, such 
as Orange Slices, Malaga and California Grapes, 
etc., but only small quantities should be made 
at a time, as they soon become sticky when 
exposed to the atmosphere. 



CREAM GOODS. 69 



CREAM GOODS 

CREAM, OR FONDANT. 

Particular attention must be given to the man- 
ufacture of Cream, as it is the basis of all 
Cream goods. Take twenty pounds of Sugar, 
three quarts of water, and two small teaspoons 
of cream of tartar or four pounds of glucose; 
put on the fire and stir until dissolved; cook 
to a Soft Ball then pour out on a marble 
slab, having previously been sprinkled witli a 
little water; let it remain until cold, or nearly 
so; then turn in the edges, and with a long- 
handled wooden spatula or cream scraper, work 
it back and forward until it granulates into a 
smooth, white mass; now, knead it thoroughly 
with the hands and put it into a crock; cover 
with a damp cloth, and it is ready for 
such goods as plain and fancy Creams, Choco- 
late Cream Drops, Cream Walnuts, Figs, 
Dates, etc., etc. 

FONDANT FOR DIPPING. 

Use the same proportion of Sugar, water, 
cream of tartar, or glucose, as in previous 



70 CREAM GOODS. 

batch; cook to the blow, or 280° strong; pour 
out on a cold, damp slab; let remain until 
perfectly cold, then cream as directed before. 
This Cream is used for all Dipped goods, 
Icing goods, etc. 

HOW TO FLAYOR AND COLOR CREAM. 

If V^anilla tlavor is wished, add when the 
batch begins to boil one Vanilla Bean to each 
seven pounds of Sugar; prepare the Beans in 
the following manner: Split them in halves to 
the stem; scrape out the centers; place these on 
the slab so they may be incorporated in the 
syrup; while creaming the Beans, add to the 
batch; or, if flavoring with extract, pour it 
on the batch while on the slab; the color 
should be added when the batch reaches the 
boiling point. 

SYRUP FOR CRYSTALIZmO. 

Take any number pounds of Sugar, one 
quart of water to each six pounds, and boil to 
34° by the saccharometer if a tine crystal is 
desired; if a coarse one, boil to 36°; set oft' 
and let remain undisturbed until nearly or quite 
cold; then sprinkle a little water over it to 
dissolve the thin crystal coating that has 
formed over the top; it is now ready for use; 
having placed the goods for crystalizing in 



CREAM GOODS. 71 

pans, with a dipper pour the syrup carefully 
over them until covered; then place over each 
pan damp cloths, allowing them to rest on the 
syrup, this takes up the crust oi Sugar that 
forms on top of the syrup; set the pans where 
they -will be undisturbed for about eight or 
nine hours; then place them in the crystal 
trough; drain off the syrup and let remain 
until dry; remove the cloths from them; turn 
the pans upside down on a table, and the 
goods will fall out. 

CASTING IN STAKCH. 

This process consists in having a number of 
starched trays, which are made of wood about 
two and one-half or three feet in length, eigh- 
teen or twenty inches in width, and two inches 
in depth; fill these with fine, dry starch pow- 
der and level the top; now, with plaster molds, 
which are made fast to a strip of wood one or 
two inches wide, according to the size of the 
molds, press into the starch and remove care- 
fully; take a Confectioner's funnel and a round 
stick which just fits the small hole at the bot- 
tom of the funnel, and long enough to give a 
hand hold above the funnel; fill part full with 
syrup, and holding it over the starch prints 
raise the stick a little and allow enough syrup 
to escape to fill the print, and so on till all 



<Z CKEAM GOODS. 

are tilled; then remove to the starch closet; 
when they have remained long enough sieve off 
the starch; if there is still some starch adher- 
ing, dust it off with a line brush; then place 
the goods in pans for crystalizing. 

MAPLE FONDANT. 

It is made in the same manner as other 
Cream, except use Maple Sugar instead of Con- 
fectioner's A, and a little less cream of tartar 
or glucose; if wished to tone down the strong 
flavor of the Maple, use one half Maple and 
one-half Confectioner's A. 

DIPPED BONBONS. 

Take three or four pounds of Cream made 
for dipping; put it into a porcelain dipper en- 
closed in a jacket containing water; place this 
on the tire, and when the water boils, set off 
and stir and work the Cream with a small 
spatula until it is the consistency of Milk 
Cream; now, place the dipping pot on a table; 
arrange the centers to be dipped on the left of 
the pot, and a clean sheet of tin on the right; 
drop a center in the Cream;' then with a wire 
ladle or an ordinary fork, dip the center, and 
removing it, drop it on the sheet of tin; in a 
little while they will be hard enough to handle. 
In this mixture dip English Walnut halves, 



CKEAM GOODS. 73 

Pineapple cut into squares, whole Cherries, in 
this case; color the Cream pink and flavor 
Nectar; Marshmallow Drops making the Cream 
any color desired; Almond paste formed into 
small balls; color the Cream a green tint; 
Quince Jelly. Cream colored Orange tint; Citron 
cut into squares, Cream, white and Yanilla 
flavor; Nougat cut into small strips, chopped-up 
Black Walnuts, chopped Pistache Nuts, Filberts. 
Brazil Nuts, Cocoanut, etc. 

CORDIALS DIPPED. 

Dip Cordial Drops in this same Fondant as 
mentioned above; they are very nice and popu- 
lar in tke winter season, but do not stand well 
in summer. 

DIPPED MAPLE BONBONS. 

Prepare three or four pounds of Maple Cream 
in the same manner as for white and for cen- 
ters; cook two pounds of Maple Sugar to a 
Soft Ball, and whip into it the whites of three 
Eggs; beat to a staunch foam; when cold, roll 
into balls and dip; also dip English Walnut 
halves in this Cream. Another nice center for 
Maple is one fresh grated Cocoanut, and one 
and one-half pounds of pulverized Sugar worked 
into a paste, rolled into balls and dipped. 
Still another: Cook four pounds of Maple Sugai' 



74 CREAM GOODS. 

with one spoon cream of tartar to 2(55°, and 
stir into it two grated Cocoanuts; pour out on 
a damp slab, cream it and form it into balls. 

CHOCOLATE BONBONS. 

Put into a dipping-pot one ounce of Choco- 
late to each pound of Cream to be used; place 
the pot on the hre, and when the Chocolate 
is melted, add the Cream and stir it until dis- 
solved; add about one-fourth of a pint of sim- 
ple syrup to each pound of melted Fondant; this 
is now ready for dipping; use lor centers, . En- 
glish Walnuts, Hickory-nuts, or Brazil Nuts; chop 
them very line, and work sufficient Cream with 
them to form a paste. A Chocolate center made 
in the following way is very nice: Cook to a 
Soft Ball three pounds of Sugar, a half spoon 
cream tartar, and three ounces of Chocolate; set 
off and stir into it one-fourth ounce ground cin- 
namon; granulate a moment, then with a funnel 
run them into starch prints, any style desired; set 
them in the closet; next day they may be removed 
from the starch and dipped. 

CONSEKYE BONBONS. 

Cook four pounds of Sugar, a little more 
than one pint of water, and a small spoon of 
cream tartar to a Soft Ball; set off and add 
two or three tablespoons of pulverized Sugar; 
then, with a small wooden spatula, work the 



CREAM GOODS. 75 

Sugar on the sides of the basin till it becomes 
whitish; then pour into the dipping-pot. having 
the water in the jacket boiling; color and liavoi- 
any shade or liavor wished, and dip any kind 
of Jelly centers, dropping them on sheets of 
tin; when cold, with a small brush dipped in 
any color wanted, touch the tops of all the 
Bonbons. For example, if the Bonbons are 
pink, use red color. 

DIPPED JELLY GUMS. 

Dip Fresh Jelly Gum Drops in melted Fon- 
dant, and drop them into a pan or tray con- 
taining chopped-up Walnuts, or any nuts de- 
sired; roll into balls and crystallize. 

COCOANUT MARSHMALLOW BONBONS. 

Cut fresh Marshmallow Dj-ops into four 
pieces each, and dip them in melted Fondant, 
pink color, Rose or Nectar flavor, and drop 
them into a pan containing grated Cocoanut; 
prepare the Cocoanut in the following manner: 
Take white desiccated Cocoanut; sieve it, reject- 
ing all tlie fine siftings; pour on the remainder 
a few drops of red color; stir them thoroughly 
until all are a pink shade; roll the dipped drops 
in this, and when cold, arrange them in pans 
for crystallizing. 



76 CEEAM GOODS. 

FKUIT JCmGS. 

Take of dipping Cream any number of pounds 
desired, say five; put it into a basin inside of 
another one containing water; place on the fire; 
stir the Cream until dissolved, but not thin; 
add a few drops of red color, and flavor Nec- 
tar or Strawberry; pour this into a starch tray, 
lined with good strong Manilla paper; spread it 
in a thin layer over the bottom ; now, put 
over the fire in the same way eight pounds of 
Cream, and dissolve as before; stir into this 
three or four pounds of Cherries, Pineapple, 
Citron and Apricots, cut up; pour this on top 
of the first layer, and spread of even thickness; 
now, again melt five pounds of Cream, color a 
bright green, and pour on top of this last; set 
away until next day, then turn the tray upside 
down on a tabl§, and the Cream will drop out; 
remove the paper and run a Caramel marker 
over it two ways, and cut it into squares and 
crystallize. 

ALMOND ICINGS. 

Use of same Cream as before, about five 
pounds; dissolve, and pour it into a tray; now, 
melt one-half pound of Chocolate in the basin, 
and add eight pounds of Cream; dissolve and 
stir in three pounds of Almond Nuts; pour on 
first layer and spread of even thickness; then 



CKEAM GOODS. 77 

again, melt of white Cream five pounds, and 
spread it over the last, finish as before. 

HICKOKY-NUT ICIlSrGS. 

Take ten pounds of same Cream as used 
before; place it in a basin and dissolve as be- 
fore; stir in three pounds of choice Hickory- 
nuts, and pour out in a tray, spreading of even 
thickness; when cold, mark with Caramel mar- 
ker, and crystalize or cook ten pounds of Sugar, 
three pints of water, one teaspoon of cream tar- 
tar to a Strong Ball; let it stand awhile to 
become cool; then whip into it the whites of 
four Eggs beat to a staunch foam; when it is 
pure white stir in three pounds of Hickory-nuts, 
and pour into a tray, and spread of even thick- 
ness; finish as before. A great many varieties 
of these goods can be made in this manner, 
combining different flavors and colors to suit 
taste. 

FRUIT NOUGAT. 

Dissolve as for Fruit Icings ten pounds of 
Cream; whip into it the whites of three or four 
Eggs; then stir in three pounds of French 
P>uits, such as Pineapple, red and white. Plums, 
Cherries, etc.; pour into a deep pan and set 
away till next day; then cut into large squares, 
same as Nougat, and wrap in wax payer. 



78 CREAM GOODS. 

CREAM WALNUTS. 

Roll with the hands a piece of Cream into 
a strip about one inch in diameter; then with a 
knife cut into pieces about one inch in length; 
roll into a ball, and place a Walnut half on 
two sides opposite each other; place them in 
pans, and when they have stood a few hours, 
they may be crystallized. Another way, form on 
a slab a cone of sifted pulverized Sugar; any 
number of pounds desired; hollow out the top 
and pour in a small quantity at a time of any 
pure Fruit juice; work it into a stiff Cream, 
and color whatever shade corresponds to the 
flavor used; then roll out and serve in the same 
manner as before; these are very popular and 
handsome made in such colors as white, red, 
yellow, orange and green; crystallize as before. 

CREAM DATES. 

Select choice whole dates; press with the 
Angers the seed to one side, and with a pair 
of shears cut the date in half lengthwise; the 
seed can now be removed without spoiling the 
appearance of the date; till them with Cream 
and roll them in the hands lengthwise, making 
them long and slim; place them in pans and 
crystallize. Made in this way, they are very 
handsome; they may be made in white, red, 
yellow, orange and green. 



CREAM GOODS. 79 

CREAM CHERRIES AND RAISINS. 

Select only nice, large Fruit, and open one- 
half of them and fill with smooth Cream any 
color or flavor desired — Vanilla being the most 
popular. 

CREAM BONBONS. 

Having tilled a number of starch trays with 
tine dry starch, print any design desired; then 
put into a basin four or tive pounds of Fon- 
dant; place this inside of another basin con- 
taining water and set on the fire; when dis- 
solved, color and flavor as desired; then re- 
move from the basin containing water, and set 
over the fire a moment, stirring all the time; 
do not let it come to a boil, as that would 
change it into a conserve when cold; now, with 
a funnel, run it into the prints and set in the 
closet till next day; then take them out on a 
sieve; dust ofi* any adhering starch with a fine 
brush or bellows, they are now ready for crys- 
tallizing. 

JELLY CREAM BONBONS. 
Make impressions in the starch trays with 
molds having two separate designs, one smaller 
than the other; now make a Jelly from Apples, 
color and flavor it to suit taste; then run it 
into the lowest impression in the starch; after 
filling all, and they have become cold, dissolve 



80 CREAM GOODS. 

a quantity of Fondant to the consistency of 
Cream; color and flavor; now, with the funnel, 
till the impressions full over the Jelly; set in 
the closet, and in a few hours they may be 
taken out, placed in a sieve, and dusted; then 
put into pan for crystallizing. These molds, 
having separate designs, may be filled with dif- 
ferent colored Cream, and they look very hand- 
some. 

CONSERVE BONBONS. 
Print a few starch trays with whatever de- 
signs wished; cook five pounds of Sugar, a 
small spoon of cream tartar, and one quart 
of water to a Soft Ball; set oft* and stir 
in one pound of soft dipping Cream; color and 
tiavor; then with a small wooden spatula rub 
the syrup on the sides of the basin until it 
assumes a whitish appearance; pour a portion 
of it into a funnel, setting the remainder near 
the fire to keep warm; run into the starch 
prints; in a little while they may be removed, 
dusted and put to crystal. 

CONSERVE ICINGS. 
Cook a batch in the same way- as for Con- 
serve Bonbons; whip into it the whites of tw^o 
Eggs, and, when done, instead of running in 
starch, stir in two pounds of Hickory-nuts or 
any nuts desired; pour in a tray lined with 



CREAM GOODS. 81 

paper; as soon as cold, cut into squares and 
crystallize. Several varieties of these Icings can 
be made, and they are delicious. 

LOG icmos. 

Chop up a few pounds of blanched Almonds; 
sieve them, rejecting the siftings; divide the 
remainder into three equal parts; now, take one 
lot and putting it into a bowl, pour on a few 
drops of red color; work them with a spatula 
until all are colored; then spread them out on 
a sheet of paper to dry; treat the second lot 
in the same way, coloring it yellow; then the 
third, coloring it green; now, take of desiccated 
Cocoanut the same amount; sieve and color red, 
yellow and green; color and flavor a quantity 
of Fondant red, yellow, orange and chocolate: 
take of the chocolate one-half pound; form into 
a roll; now, take of the yellow double the 
quantity; form it into a sheet just reaching 
around the chocolate; then put a green sheet 
around this, and with the hands roll it out into 
a strip one inch in diameter, and cut them 
into pieces about twelve inches in length; lay 
these on sheets of tin, or a tray, to harden a 
little; when Arm enough to keep their shape, 
pour a little simple syrup on a slab; roll a 
strip in the syrup, then again in any of the 
colored nuts, and lay aside until the nuts ad- 



82 CREAM GOODS. 

here lirmly to the Cream; then cut into pieces 
diagonally, about one inch in length; proceed 
in the same way with all the Cream, forming 
it into rolls, combining such colors as suit the 
taste, and rolling them in the different colored 
nuts and combinations of nuts; roll some of the 
strips in melted chocolate, then again in the 
nuts; these goods are unequalled for dressing 
fancy boxes. 

ACOKN BONBONS. 

Color a number of pounds of Almond Paste 
a bright green, and roll out into strips; cut 
into pieces of equal size; then form into round 
drops, having one end shaped pointed like an 
Acorn; when all the paste is formed in this 
way, prepare a Chocolate Fondant, same as for 
dipping Chocolate Bonbons. Sieve a quantity of 
A Sugar, reserving only the large bright crys- 
tals; put this into a pan; now, take an Acorn 
in the hand and dip the blunt end in the Fon- 
dant; then stand it in the Sugar, Chocolate end 
down, so on drying small crystals of Sugar 
will be adhering to the cap; continue in this 
manner till all are done; then arrange them in 
pans and crystallize. 

FIG CKEAMS. 
Take green Figs perserved; cut them into 
(juarters, leaving them connected at the stem; 



CKEAM GOODS. 83 

now, prepare a quantity of Cream, colored pink^ 
and flavored strawberry, nectar or rose; roll 
into a strip, cut into pieces of equal size; form 
them in cones; put one of these inside of each 
Fig, the base next the stem; press the quarters 
against the Cream; then with a line brush 
dipped in red color; make four stripes on each 
one, starting at the base of the Fig between 
each quarter, and running to the point of the 
Cream; place in pans and crystallize. 

JELLY ROLLS. 

Cook a stiff Apple Jelly, color red, and flavor 
rose or any other flavor desired; spread it out 
on a greased slab, and when cold lay it on a 
sheet of Cream of same thickness, roll up, cut 
into slices and crystallize. 

ALMOND CONFITS. 

Select a quantity of whole Dates; press the 
seed to one side and cut them in halves length- 
wise; remove the seed and put a Jordan Al- 
mond inside; close together again and dip in 
melted Fondant, and when cold, cut them in 
halves and crystallize. 

CRAB APPLES. 

Take of white Cream two or three pounds; 
same amount of red, yellow and chocolate; 
form these into strips triangle in shape; place 



84 CREAM GOODS. 

them together in such a way as to form a 
Round Roll; now, with the hands roll out into 
a strip about one inch in diameter, and cut 
into pieces of equal size; roll again into balls; 
then with a sharp stick make indentations on 
the two ends of each; arrange in pans and 
crystallize. 

PmEAPPLE CREAMS. 

Cut a quantity of Pineapple into small, nar- 
row strips; roll out with a rolling-pin a sheet 
of Cream quite thin; any color, and with a 
tin tube one inch in diameter, cut a number of 
cakes; lay a strip of Pineapple on each cake, 
and fold two sides together over the strips. A 
very small ribbon may be tied around this and 
then put to crystal. 

A great many more fancy hand-made designs 
might be mentioned, but a sufficient amount 
have been already named to give any one an 
idea of how to get them up, and if, after be- 
coming familiar with the modus operandi as 
given in this volume, they possess some origin- 
ality, their imagination will readily assist them 
in producing new designs to the already large 
variety. 



CHOCOLATE WORK. 



CHOCOLATE WORK. 

HOW TO MAKE CHOCOLATE CKEAM 
DROPS. 

The first thing needed is a Chocolate warmer; 
this consists in a large tin or sheet-iron pan, 
inside of which is a smaller one arranged so 
water can circulate between them; set this pan 
on the fire, and bring the water to a boil; set 
off and put into the warmer any quantity de- 
sired of sweet Chocolate, having pounded it 
fine, so as to melt readily; stir thoroughly un- 
til dissolved into a thin paste; add a little 
ground cinnamon; now, ha^dng prepared the 
drops for dipping, in the following manner, 
viz.: Eoll out a piece of Cream into a strip; 
then with a knife cut it into pieces of equal 
size; roll it again into balls; lay them in trays 
until they have dried a little, so they will keep 
their shape; then pour a cup of melted Choco- 
late on the warm slab (this should be a small 
marble slab, set in a frame, having an oil or 
gas stove, or a few gas jets under it; heat this 
slab blood warm); throw into it a number of 
these Cream Balls; work them around in the 



8H CHOCOLATE WOKK. 

Chocolate until coated; then drop them from 
the hand with the forefinger and thumb on 
sheets of tin covered with wax paper; set them 
in a cool place until the Chocolate hardens; 
they are then ready for use; in summer they 
should be put into an ice chest until hardened. 
Another way to prepare the Cream for dip- 
ping, is to dissolve a few pounds of Cream in 
the same manner as for Bonbons; then with a 
funnel run it into starch prints; in a little while 
they may be removed from the starch, dusted 
and dipped as before. In this same mixture 
may be dipped drops made from powdered Sugar 
in the following w^ay: Grate the outside rine of 
a few Lemons, and having formed the Sugar into 
a cone, hollow out the top; pour into this the 
juice squeezed from the Lemons, together with 
the rine, and work all into a Cream; do the 
same with Oranges and with any kind of Fruit 
juice; add a little Citric Acid dissolved in water 
to bring out the Fruit flavor; also, dip in this 
mixture roasted Almonds, Nougat cut into small 
squares, Marshmallow Drops, Cocoanut Paste, 
plain Fondant squares, placing an English Wal- 
nut half on the top. 

TO MAKE SWEET CHOCOLATE FROM PLAIN. 

Melt in the Chocolate warmer any number 
pounds of Cocoa Paste ; when dissolved stir into 



CHOCOLATE WORK. Hi 

it one half pound of line Sugar dust to each 
pound of Cocoa Paste. 

PEELINES. 

Cook four pounds of Sugar, small spoon of 
cream tartar, one quart rich Cream to a very 
soft ball ; set off and work the Sugar on the 
sides of the basin with a small wooden spatula 
until it turns cloudy ; work this cloud into 
the body of the Sugar, and so on until it has 
a whitish appearance throughout; then, with a 
funnel, run it into starch prints; in a few hours 
they may be taken out, dusted and dipped in 
melted Chocolate, in the same manner as Bon- 
bons, with a wire ladle, dropping them on 
sheets of tin covered with wax paper; make 
them in Yanilla, Strawberry, Nectar, Lemon, 
Orange and Coffee. To make Coffee, take one- 
half pound best ground Coffee to one quart of water; 
set on the tire and bring to a boil; set off 
and let simmer a few moments; then strain, 
and use this liquid to cook the Sugar with in- 
stead of Cream, and finish as before; any kind 
of Jelly may be dipped in Chocolate, and are 
very nice. 

To thin Chocolate when too thick for dip- 
ping, add a little Cocoa Butter, Rape Seed Oil 
or fresh melted Suet. 

To thicken when too thin, add fine Sugar 
dust. Chocolate for dipping can be flavored 



88 chocolatp: work. 

with vanilla sugar, ground cinnamon, cloves, 
allspice or mace. 

YAROTSH FOR CHOCOLATE WORK. 

Place in a glass jar a quantity of Gum 
Shellac; pour over it enough Alcohol to cover; 
let remain till next day; when ready to use, 
pour out a quantity in a vessel; add Alcohol 
until of the consistency of varnish, then apply 
with a brush. 

APPLE JELLY. 

Take any quantity of Sweet Apples; cut 
them into slices, and put them into a basin 
with enough water to cover; set on the fire 
and cook until quite soft; remove and rub 
through a fine sieve; now, if wishing to run 
this in starch for dipping, add to one quart of 
this pulp one ounce of dissolved Gelatine; then 
cook five pounds of Sugar to a Good Ball, 
and stir in this pulp; now, with a funnel, run 
it into the starch prints; next day, after re- 
moving them from the starch and dusting, they 
are ready to dip; but if a stiff Jelly is wanted 
for Jelly Rolls, etc., add to each pint of this 
pulp one pound of pulverized Sugar; set on the 
fire and boil, stirring all the time, until it be- 
gins to adhere to the spatula; then remove and 
pour out into pans or trays, spreading it of any 
thickness wished; this is the basis of almost all 



CHOCOLATE WORK. 89 

Jellies, such as Strawberry, Raspberry, Pineap- 
ple, etc.; simply color and flavor to to suit 
taste. 

APEICOT JELLY. 
Cook ten pounds of Sugar to a Hard Ball; 
then add to it Ave pounds of Apricot Pulp, 
having strained it through a fine sieve; pour a 
portion into a funnel and set the rest near the 
fire to keep warm; run it into starch prints, 
and let it remain until next day: they may 
then be removed, dusted free of any adhering 
starch, and dipped in melted Fondant. 

PRESEPYING FRUITS. 

Select the finest Fruit, but not too ripe, and 
pare such as Peaches, Quinces and Pears; then, 
with an ordinary fork, prick them to the seed in 
several places, so that the air in the Fruit may 
escape, and also so the Sugar may enter the 
Fruit more easily; as they are pricked throw 
them into cold water, this prevents them from 
becoming black in the places pricked; now, put 
them into a basin of hot water, letting them 
simmer until parboiled, then, with a skimming 
ladle, dip them from the hot water and drop 
them into a basin of cold water, allowing them 
to remain sc few moments; remove from the 
water and put on a hair sieve to drain; when 
drained, put them in a wide-mouthed crock and 



90 CHOCOLATE WOKK. 

bring to a boil a quantity of simple syrup; pour 
this over the Fruit; then place a plate over the 
top to hold the Fruit under the syrup; set 
away till next day, then empty this crock of 
Fruit and put the syrup again into the basin, and 
bring just to the boil; return again to the crock 
and cover with the plate; do this each following 
day, for six days; by this time the Fruit will 
take up no more Sugar; put them into a cool 
place. 

GLAZED FRUITS. 
Cook a few pounds of Sugar to a blow; set 
off and add such preserved Fruits as are 
wanted; then, with a small wooden spatula, 
work the Sugar against the sides of the basin 
until cloudy; now, dip out the Fruits with a 
skimming ladle, placing them on a wire screen 
to dry, which will require an hour or so; they 
are then ready for the counter. 

BRANDIED CHERRIES. 

Take an open mouthed jar, fill it part full 
of simple Syrup, adding to it Alcohol until of 
such strength as desired, and put into this a 
quantity of preserved Cherries. When they have 
received sufficient flavor to suit taste, they may 
be removed and dipped in melted Fondant. 



SYRUPS FOR SODA-WATER FOUNTAIN. 91 



SYRUPS FOR THE SODA-WATER 
FOUNTAIN. 

As nearly two-thirds of the Confectioners 
handle Soda-Water, a few practical receipts for 
making the Syrups most used, will, I think, be 
acceptable to many. 

In preparing Syrups for the Fountain use 
only the best Confectioners A Sugar, as this 
renders the Syrups transparent; does not de- 
compose so readily, and saves the time and 
trouble of clarilication, which is necessary if v. 
poor quality of Sugar is used. • 

Syraps are best preserved by " putting them 
in small earthern jugs, well corked, and in a 
cool place, ranging in temperature from M) to 
50° Fahr. To prevent Syrups from granulating, 
add a small teaspoon of cream of tartar to 
each twelve and a half pounds of Sugar. Syr- 
ups that have fermented may be restored again 
by bringing them to the. boiling pohit. Always 
use a copper basin in preparing all Fruit Syrups. 

SIMPLE SYRUP. 

To each gallon of water add one-fourth ounce 
Gelatine: stir until dissolved, then add twelve 



92 SYKUPS FOK SODA-WATER FOUNTAIN. 

and a half pounds of Confectioner's A Sugar; 
stir until dissolved; set off and remove the 
scum and place in an earthern jug for use as 
needed. A variety of Syrups may be made 
from this Syrup by adding flavoring and color; 
but they are artificial at best, and do not com- 
pare with those made from Fruit juices. 

YANILLA SYRUP. 

Split three Yanilla Beans and scrape out 
the centers; add the Beans together with the 
centers to one gallon of water and one-fourth 
ounce Gelatine; allow to boil a few moments; 
then add twelve and one-half pounds best Sugar; 
stir until all is dissolved; remove and take oft' 
the scum and strain into a jug. A very good 
Yanillfi Syrup may be made by adding to sim- 
ple Syrup about five ounces of Yanilla extract 
to each gallon. 

CHOCOLATE SYRUP. 

Place on the fire one gallon of water; when 
it boils, add twelve ounces of Chocolate pounded 
fine; stir until dissolved, then remove and let 
stand until nearly cold; when a scum of grease 
will form on the top, remove this and set again 
on the fire, and add twelve and one-half pounds 
best Sugar; stir until dissolved; set oft* and 
strain into a jug. Many do not skim oft' the 
grease, thinking a better Chocolate flavor is 



SYRUPS FOR SODA-WATER FOUNTAIN. 93 

obtained by placing all in an open-mouthed 
crock or jar, and stirring this scum into the 
body of the Syrup each time before using; but 
I prefer the former. 

COFFEE SYRUP. 

To one pound of pure roasted and ground 
Java Coffee add one gallon water; place on the 
lire, and when it boils, remove and cover, al- 
lowing it to remain so until nearly cold; then 
strain, and having placed the decoction again 
on the lire, add twelve and one-half pounds 
Sugar; stir until all has dissolved and reached 
the temperature of boiling; set off and strain 
into a jug. 

LEMON SYRUP. 

To one gallon simple Syrup add one-half 
ounce of dissolved Citric Acid (dissolve the 
Acid by adding one pound of water to one 
pound of Acid), and a sufficient amount of fresh 
Lemon Oil to suit taste. 

Another Formula. — Take the grated yellow 
rinds of any quantity of fresh Lemons; place them 
in a closed vessel in the proportion of one 
pint of boiling water to each six Lemons; let 
remain a few hours, then strain; now, press 
the juice from all the Lemons grated, and add 
this to the juice from the gratings, and to 
each pint of this add one pint of water and 



94 SYRUPS FOE SODA-WATER FOUNTAIN. 

three and one-half pounds of Sugar; place on 
the fire and stir until dissolved; do not let it 
boil; set off and strain into a jug. 

OKANGE SYKUP. 
Proceed in the same manner as for Lemon 
Sjrup, using the grated yellow rinds of fresh 
Oranges, or flavor simple Syrup with extract 
Orange, adding one-half ounce dissolved Citric 
Acid to each gallon, and color with safiron 
and a few drops carmine. 

STRAWBERKY SYRUP. 

To three quarts water; having dissolved in it 
one-fourth ounce Gelatine, add one quart pure 
Strawberry juice; place on the fire and add a 
small quantity of carmine to color; now, add 
twelve and one-half pounds Sugar; stir until dis- 
solved; remove and take off* the scum, then 
add one-half ounce dissolved Citric Acid; strain 
into a jug and when cold cork well. 

Rasjpherry^ Blackherry^ Puieajjj^le and Cherry 
are all made in the same manner. 

PEACH AND APRICOT. 

Take a quantity of ripe Peaches or Apricots; 
remove the stones; place them on the fire, and 
adding to them water in the proportion of one 
quart to four quarts of Peaches; stir all the 
time until reduced to a pulp; pour into a crock, 
and when cold, strain through a fine sieve; 



SYRUPS FOR SODA-WATER FOUNTAIN. 95 

then, having dissolved one-fourth ounce of Gela- 
tine in three quarts of water, add one quart of 
the above juice, and twelve and one-half pounds 
of Sugar, and finish as Strawberry, etc. 

NECTAE SYRUP. 

Flavor simple Syrup to suit taste with ex- 
tract Nectar, and color pink, with a few drops 
of Carmine or Cochineal. 

Another Formula. — Thoroughly mix together 
three pints of Vanilla Syrup with one pint of 
Pineapple and one of Lemon; this forms a very 
nice Nectar. 

CATAWBA SYRUP. 
Add to simple Syrup, colored a delicate pink 
with Carmine, a sufficient quantity of extract 
Catawba to suit taste. 

Another Formula. — To one quart simple 
Syrup add one quart of Catawba Wine; this 
forms a delicious Syrup. 

ORGEAT OR ALMOND SYRUP. 

To one and a half pounds of fresh blanched 
sweet Almonds add one or two ounces of bitter 
ones; pound these to a smooth paste in a 
mortar; then add one pint of water and mix; 
place this mixture in a towel, and twist from 
it all the milk possible; to this milk add three 
pounds pulverized Sugar; dissolve cold, and add 
a small quantity of Orange Flower water; strain 



96 SYRUPS FOK SODA-WATER FOUNTAIN. 

into a closed jar, and shake often to keep the 
milk from separating from the Sugar. 

GINGEK SYKIJP. 

Color one gallon simple Syrup with a little 
burnt Sugar, and add to it one-half ounce Tar- 
taric Acid, and two or three ounces essence 
Ginger to suit taste. 

CREAM SYRUP. 

This is prepared simply by adding fresh 
Cream to well-flavored Syrups. 

SHERBERT SYRUP. 

Take an equal proportion of Orange, Vanilla 
and Pineapple Syrups mixed. 

SARSAPARILLA SYRUP. 

Flavor simple Syrup to suit taste with ex- 
tract Sarsaparilla, and color with burnt Sugar. 

CAYENNE SYRUP. 

Color pink one gallon simple Syrup, and add 

two ounces of tincture Capsicum, and mix well 

together. 

CmNAMON SYRUP. 

Flavor simple Syrup to suit taste with ex- 
tract Cinnamon. 

MAPLE SYRUP. 

Place on the Are one quart of water, add 
one-fourth ounce Gelatine; when dissolved, add 
four pounds pure Maple Sugar; dissolve and 
strain in a jug. 



B Hs^ ^ W 



LIBRARY OF CONGRESS 




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